I love artichokes ! And this season at the market one can find amazing prices on the whole acceptable. As I said, I love them and as they say, eat all the soups. That is what enriched with a small idea at the last moment, I decided to make today.
Served with a good rustic bread, preferably homemade, is a lovely light lunch. Alternatively it can be brought to dinner as a starter such as 'fine-enough but not too'.
PS: Some things are a little 'snob, I confess . When I speak of artichokes not mean never the violets, or Roman artichokes, or how you want them to call. Excuse me, but I think they are cheap because they know little. Then: Sardinian artichoke, Ligurian or later (such as the magnificent Slowfood of Perinaldo -IM) or the local farmer.
Ingredients:
6-7 artichokes
1 clove garlic
2 tablespoons extra virgin olive oil
salt and pepper
1 tablespoon flour
500ml vegetable stock
250-300ml of milk
1 tablespoon chopped parsley
grated mullet roe
Clean and slice the artichokes. In a heavy-bottomed pot, heat the oil to do the clove of garlic. Add the artichokes, salt and pepper and fry quickly. Add flour mixing well and cook for another couple of minutes. United now the vegetable stock and let the heart over low heat for 10-15 'or until the artichokes are soft.
Simply run the mill (which I am a big fan of artichokes blender to use strictly the traditional old mill because it allows to remove any strands of artichoke leaves. Besides, this way you can afford to have less waste: a few leaves a bit 'hard not to do harm, in fact).
Put the past in the pot and bring gently to a boil. Add milk until a creamy consistency you prefer. Simmer gently for a few minutes at the end incorporating the chopped parsley.
Serve on plates and sprinkle each with grated light of mullet roe.
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