Artichoke Bottoms In Cheese Sauce Recipe
Artichoke Bottoms In Cheese Sauce is a wonderful main dish. The flavors of cheese and artichokes make a delicious combination. Whenever I prepare this Artichoke Bottoms In Cheese Sauce, I always have some new compliments to my credit. Don't miss out on this amazing recipe.
Summary
Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientArtichoke
Ingredients
Large globe artichokes - 6
Vegetable stock
Lemon - 1
Swiss cheese - 2 tbsp, grated
Butter
For the cheese sauce:
Bechamel sauce or veloute sauce - 1 3/4 cup
Egg yolks - 2
Gruyere cheese - 1/4 cup grated
Garnish with: tomato rosebuds
Serve with: zucchini puree
Directions
GETTING READY
1 In a pan, gently boil the artichoke bottoms in vegetable stock.
2 In a large bowl, acidulate water with the lemon juice.
3 Strip each artichoke right down to its fleshy base.
4 Remove the choke and cut off the stalk.
5 Using a small sharp knife, pare away any rough edges.
8 Drop immediately into the acidulated water.
7 Preheat the oven to 350°F.
MAKING
8 In a pan, poach in the cooking stock for about 20 minutes or until they are tender.
9 For the cheese sauce: in a saucepan, put the bechamel or veloute sauce.
10 Beating with a whisk, add the egg yolks one at a time, followed by the grated cheese.
11 Drain the cooked artichoke bottoms.
12 Cut each one into 3 or 4 thin sections.
13 Cover the bottom of the baking dish with half the sauce.
14 Place the sliced artichokes on top.
15 Cover with the remaining sauce, and sprinkle with the grated cheese.
16 Dot little flakes of butter on the surface.
17 Bake in the oven for 15 minutes, to form a golden brown layer on top.
SERVING
18 Serve hot.
1 In a pan, gently boil the artichoke bottoms in vegetable stock.
2 In a large bowl, acidulate water with the lemon juice.
3 Strip each artichoke right down to its fleshy base.
4 Remove the choke and cut off the stalk.
5 Using a small sharp knife, pare away any rough edges.
8 Drop immediately into the acidulated water.
7 Preheat the oven to 350°F.
MAKING
8 In a pan, poach in the cooking stock for about 20 minutes or until they are tender.
9 For the cheese sauce: in a saucepan, put the bechamel or veloute sauce.
10 Beating with a whisk, add the egg yolks one at a time, followed by the grated cheese.
11 Drain the cooked artichoke bottoms.
12 Cut each one into 3 or 4 thin sections.
13 Cover the bottom of the baking dish with half the sauce.
14 Place the sliced artichokes on top.
15 Cover with the remaining sauce, and sprinkle with the grated cheese.
16 Dot little flakes of butter on the surface.
17 Bake in the oven for 15 minutes, to form a golden brown layer on top.
SERVING
18 Serve hot.
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