Artichoke (frozen) and Stracchino Cream, a perfect cream for dressing a main dish, great for garnishing crostini, easy to make.
Why did I use frozen artichokes?
Because you can make this cream anytime you want, saving time and money.
Not everyone likes cleaning artichokes, or sometimes you clean so many that it’s good to freeze and preserve them.
One precaution is, once the artichokes are blanched, to drain and cool them very well!
To make this artichoke cream, I used creamy stracchino with a little milk.
Alternatively, for a lighter recipe, you can use cow’s ricotta.
Below are some ideas for quick and easy dressings.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz stracchino
- 2 tbsps milk
- 10.5 oz artichokes, frozen
- 1 tbsp coarse salt (for cooking the artichokes)
Tools
- 1 Mixer
- 1 Pot
- 1 Colander
- 1 Spoon
Steps
To make the Artichoke (frozen) and Stracchino Cream first cook the artichokes for 5-7 minutes from boiling in plenty of salted water.
Drain and let cool.
Meanwhile, in the mixer cup, place the stracchino cut into pieces, adding the two tablespoons of milk.
Add the cooled artichokes and blend everything until you get a creamy consistency.
Store in the refrigerator in an airtight jar for up to 24 hours.
FAQ (Questions and Answers)
Can I use fresh artichokes?
Certainly. Just clean them well, removing part of the stem and the tougher outer leaves.
Cut them into six parts and place them in a bowl with water and lemon.
In the meantime, bring plenty of salted water to a boil and boil the artichokes until soft.
Drain, let cool, and proceed as indicated above.
