The light artichoke cream is a kind of pâté or pesto made from artichokes with a delicate flavor.
The light artichoke cream adds creaminess to dishes with lightness.
The texture is rich due to the reduced amount of oil, but you can dilute it until you achieve a velvety consistency.
You can flavor it with the herbs and spices you prefer.
It is excellent as a side dish or as an ingredient for preparing various light and tasty artichoke recipes from first courses and risottos to second courses.
Versatile:
• pasta sauce;
• pizza topping;
• topping for bruschetta and crostini, sandwiches, appetizers and toast;
• mousse, puree, and soup.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- artichokes
- to taste lemon juice
- to taste water
- 1 pinch salt
- 1 small glass white wine
- to taste lemon juice
- 2 artichokes (cleaned and blanched)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 2 tsp lemon juice
- 2 tsp extra virgin olive oil (raw)
- to taste vegetable broth
- to taste water
- 1 vegetable bouillon cube (homemade)
Suggested Tools
- Gloves disposable
- Knife
- Chopping Board
- Knife paring
- 1 Casserole
- 1 Bowl
- Chopper or Mixer
Preparation
Wear a pair of disposable gloves to prevent your hands and nails from turning black.
• cut and remove the stems;
• tear away the tougher external bracts or leaves;
• cut each artichoke to about one-third retaining the heart and the tender base of the leaves and removing the tougher leaf tips;
• cut each heart in half and remove the inner choke with the help of a knife;
• cut each half into slices or two wedges;
• drizzle the artichokes with plenty of lemon juice to prevent them from turning black.
• in a small pot, bring salted water to a boil;
• add the cleaned and sliced or wedged artichokes, add the white wine, and let them cook over low heat for 10 minutes;
• remove the blanched artichokes;
• transfer them to a bowl and drizzle again with plenty of lemon juice so they do not turn black.Pour into the mixer:
• the blanched artichokes slices or wedges;
• a pinch of salt;
• a pinch of pepper;
• 2 tsp of lemon juice;
• 2 tsp of oil;
and chop.The texture is rich due to the reduced amount of oil.
You can dilute it by adding to taste vegetable broth or to taste water flavored with a vegetable bouillon cube until achieving a velvety consistency.
You can flavor it with herbs and spices of your choice.Your light artichoke cream is ready.
Enjoy your meal!
I recommend preparing your light artichoke cream at the moment of use or shortly before.
Due to its low oil content, it is not suitable for long-term refrigerator storage, but you should use airtight containers.
It adds creaminess to dishes with lightness: Add it to first courses and risottos to finish off the heat.If there are leftovers, I freeze them in small glass jars or ice cube trays, ready to use.
Notes
Hyperglycemia, prediabetes and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it in compliance with the proportions and combinations indicated in your food plan.
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FAQ (Frequently Asked Questions)
How long does artichoke cream last in the fridge?
The light artichoke cream due to its low oil content is not suitable for long-term storage in the fridge, but you should use airtight containers.
If there are leftovers, I freeze them in small glass jars or ice cube trays, ready to use.
