Artichoke Cream Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 225 g/8 oz Jerusalem artichokes | ||
| Lemon juice | 1 Teaspoon | |
| 75 g/3 oz curd cheese | ||
| 150 ml/1/4 pint double cream | ||
| Nutmeg | 1 Teaspoon, grated | |
| Mustard | 1 Teaspoon | |
| Salt | To Taste | |
| Grated nutmeg | ||
Directions
1. Scrub the artichokes thoroughly and trim.
2. Cook in boiling salted water for approximately 5-10 minutes until just tender but not broken up. Cool slightly and remove skins.
3. Liquidise the artichokes with the lemon juice, curd cheese and 2 tablespoons of the double cream.
4. Add the nutmeg and mustard to the artichokes and season lightly with the salt.
5. Whip the remaining cream and fold in, then chill thoroughly.
6. Serve in individual dishes, sprinkled lightly with grated nutmeg.
7. Hot buttered toast or slices of pumpernickel should be served with this cream.
2. Cook in boiling salted water for approximately 5-10 minutes until just tender but not broken up. Cool slightly and remove skins.
3. Liquidise the artichokes with the lemon juice, curd cheese and 2 tablespoons of the double cream.
4. Add the nutmeg and mustard to the artichokes and season lightly with the salt.
5. Whip the remaining cream and fold in, then chill thoroughly.
6. Serve in individual dishes, sprinkled lightly with grated nutmeg.
7. Hot buttered toast or slices of pumpernickel should be served with this cream.
Chef
