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Artichoke Hearts With Cream Recipe
|Artichoke hearts||12 , cooked as in the previous recipe and cut into quarters|
|White pepper||1⁄2 Teaspoon|
|Double cream||8 Fluid Ounce|
|Lemon juice||1 Tablespoon|
|Grated nutmeg||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3453 Calories from Fat 1539
% Daily Value*
Total Fat 173 g265.4%
Saturated Fat 31.3 g156.3%
Trans Fat 0 g
Cholesterol 121.9 mg
Sodium 5779.8 mg240.8%
Total Carbohydrates 437 g145.6%
Dietary Fiber 221.5 g886.2%
Sugars 41.5 g
Protein 138 g275.8%
Vitamin A 39.1% Vitamin C 808.1%
Calcium 182.2% Iron 292.7%
*Based on a 2000 Calorie diet
When the foam subsides, add the artichoke hearts and, with a wooden spoon, baste them thoroughly in the melted butter.
Stir in half of the salt and pepper.
Reduce the heat to low, cover the pan and simmer the artichoke hearts for 10 minutes or until they are thoroughly heated through.
Meanwhile, in a small, heavy saucepan, scald the cream over low heat (bring it to just below boiling point).
Add the remaining salt and pepper and stir in the lemon juice.
Simmer the cream sauce for 3 minutes, stirring constantly with a wooden spoon.
Remove the artichokes from the heat and transfer them to a warmed serving dish.
Pour over the cream sauce and sprinkle with the nutmeg.