Artichoke Velouté Recipes

EASY BAKED ARTICHOKE RECIPE BY TASTY

Easy Baked Artichoke Recipe by Tasty image

Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese

Provided by Tasty

Categories Sides

Time 1h30m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 artichoke
½ lemon
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon garlic, minced
2 tablespoons fresh parsley
½ cup parmesan cheese

Steps:

Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
Enjoy!

Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams

ARTICHOKE VELOUTé

Artichoke Velouté image

Provided by Julia Reed

Categories dinner, appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Juice of 1/2 lemon
6 large artichokes
1/4 cup olive oil
1/4 pound shallots, thinly sliced
2 tablespoons dry white wine
5 cups chicken stock
Bouquet garni (2 outer leek leaves; 1/2 rib celery, sliced; 4 sprigs parsley; 1 sprig fresh thyme; 1 bay leaf; 1/2 teaspoon each black and white peppercorns; and 6 coriander seeds tied in a square of cheesecloth)
2 fresh porcini mushrooms
1 tablespoon butter
1 ounce foie gras, fresh or canned, finely diced
3/4 cup heavy cream
Fine sea salt and freshly ground white pepper to taste

Steps:

Fill a bowl with cold water; add the lemon juice. Trim the artichoke stems. Bend back the tough outer petals until they snap off. Cut off the tops. Using a sharp-edged spoon, remove and discard the hairy chokes. Slice the artichokes and put in the water.
Drain the artichoke slices. In a soup pot, heat the oil over medium-high heat. Add the artichoke slices and the shallots, cover and sauté, stirring occasionally, until they begin to caramelize, about 15 minutes.
Deglaze the pan with the white wine. Add the stock and the bouquet garni and bring to a boil. Reduce the heat and simmer until artichokes are tender, about 20 minutes. Discard the bouquet garni. In a food processor, purée the mixture in batches; strain each batch through a fine sieve, pressing solids with the back of a spoon.
Slice each mushroom into thirds. Melt the butter in a small skillet. Add the mushrooms and sauté until golden. Set aside.
Reheat the soup over medium-low heat. Stir in the foie gras and the cream. Season with salt and pepper. Ladle into 6 bowls and garnish each with a mushroom slice.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 27 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 1024 milligrams, Sugar 7 grams, TransFat 0 grams

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