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Artichoke Cream

salad.queen's picture
Ingredients
  Jerusalem artichokes 8 Ounce (225 Gram)
  Lemon juice 1 Teaspoon
  Cheese curd 3 Ounce (75 Gram)
  Double cream 1⁄4 Pint (150 Milliliter)
  Grated nutmeg 1 Teaspoon
  Mustard 1 Teaspoon
  Salt To Taste
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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