Artichoke Cream With Potatoes, Pancetta, And Bread Croutons
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
43
Spice
41
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
10
Artichokes1
Lemon2
Shallots60 g
Butter90 g
Heavy Cream1
Salt110 g
Potatoes110 g
Pancetta110 g
BreadDirections:
1
Remove all of the hard leaves and core from the artichoke, keeping the hearts, and place in cold water with the juice from 1 lemon
2
This is done to avoid the artichokes from oxidizing and changing color
3
Peel and slice the garlic and shallots
4
In a large frying pan, add 1-ounce of the olive oil and heat
5
Add the garlic and shallots and pan-fry
6
Add 3/4 of the artichokes and the vegetable stock, and cook for 20 minutes
7
Once artichokes have cooked and are tender, place in the blender and add the butter, heavy cream, and salt and pepper
8
Blend until smooth, and pass through a chinois or strainer
9
Preheat oven to 400 degrees F
10
To prepare the roasted artichokes, place the remaining 1/4 artichokes in a pan with the remaining olive oil, and roast in an oven for 50 minutes
11
Dice the potatoes, pancetta, and bread into small cubes
12
Melt the butter in a frying pan, cook the potatoes until lightly golden, and finish by adding the pancetta and bread
13
To serve, place the artichoke cream in a large bowl
14
Add the pancetta, potato, and bread croutons in the center of the cream, and finish by topping with roasted artichokes