An elegant and tasty recipe: artichoke velouté with artichoke hearts, crispy chips and smoked cheese cream, topped with pine nuts and a touch of Extra Virgin Olive Oil.
- 500 g artichokes
- 30 g of egg
- Fresh parsley
- Salt
- 100 g cream
- 100 g milk
- 100 g smoked cheese Entrepinares
- Toasted pine nuts
The first thing to do is to clean the artichokes by removing the outer leaves. To avoid the oxidation of the hearts we put a bowl of cold water with the parsley that will act as an antioxidant. We reserve the outer leaves to make the artichoke juice that we will use in the veoluté.
Artichoke Velouté
Heat water in a large saucepan and when it starts to boil put the outer leaves of the artichokes and let them blanch for 12 to 15 minutes to soften them so that we can grind them later. Once blanched, put them in a food processor or blender with a little of the cooking water (minimum 200 g) and grind them. Then we will strain it, we need approximately 200 g of this juice.
To make the velouté, mix 200 g of artichoke juice with 60 g of egg and salt with the help of a hand blender (30 g of egg per 100 of liquid) and pour in the bottom of deep plates or bowls that we are going to use to serve. Place in a preheated oven at 130 to 140 degrees Celsius and bake for 20 minutes until the velouté sets like a custard.
Artichoke Hearts, Artichoke Chips, Artichoke Puree
Meanwhile, cut the artichokes into quarters and cook them in the same water we have with the parsley. Reserve a couple of artichokes and cut into thin slices that we pass through the pan with Extra Virgin Olive Oil Pago de Valdecuevas over low heat until they are toasted and crispy and have been impregnated with the flavor of EVOO, reserve.
With one or two hearts we will make a puree with Pago de Valdecuevas Extra Virgin Olive Oil and salt and reserve it in a pastry bag (optional) for the final plating.
Entrepinares Smoked Cheese Cream Soup
Grate the cheese and put it in a saucepan over low heat with the milk and cream, stirring frequently until you get a thin cream but not too thick, if it gets too thick you can add more milk. A pinch of pepper goes great.
Final and Presentation
Place the smoked cheese cream on top of the Velouté and then the artichoke quarters and the chips, giving some height to the plate. Place several dots of artichoke puree, you can put them on the plate or on top of the cooked quarters, as you wish.
Finish with the pine nuts and drizzle with Pago de Valdecuevas Extra Virgin Olive Oil, which will put the finishing touch to this delicious artichoke dish.
recipe by @sara
