- 240 g fresh cream
- 4 pcs small sweet artichokes
- 4 pcs shallots
- dry white wine
- seed oil
- extra virgin olive oil
For the recipe of fried artichokes with shallot cream, cook the whole, peeled artichokes in abundant salted boiling water, acidulated with the juice of a lemon, for 14-16 minutes. Drain and cool immediately in ice water. Cut them in half lengthwise and fry them in a pan with 3-4 tablespoons of olive oil for 4-5 minutes.
For the condiments. Peel the shallots, coarsely chop them and brown them in a saucepan with a spoonful of butter and a pinch of salt for 4-5 minutes; add a couple of stalks of parsley, blend with half a glass of wine and, after a couple of minutes, add the cream and continue cooking for another 8-9 minutes, until the liquid has almost completely reduced. Blend everything and thicken on the fire reaching a creamy consistency. Blend 15 g of parsley leaves with 20 g of olive oil and 30 g of seed oil. Serve the artichokes, sprinkle them with the parsley oil and accompany them with the shallot cream.
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