Artichoke Hearts With Cream Recipe
Artichoke Hearts With Cream! Mostly everyone who has had this yummy Artichoke Hearts With Cream has responded with more compliments than I can handle! Creamed vegetables are always loved by all. Try this Artichoke Hearts With Cream!
Ingredients
| Butter | 2 Ounce | |
| 12 artichoke hearts, cooked as in the previous recipe and cut into quarters | ||
| Salt | 1 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| 8 fl. oz. double cream | ||
| Lemon juice | 1 Tablespoon | |
| Nutmeg | 1/2 Teaspoon, grated | |
Directions
In a medium sized saucepan, melt the butter over moderate heat.
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.
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.
Chef
