It's just the time of year when fresh artichokes start appearing in the grocery stores around here...I've documented the preliminary cooking of ARTICHAUTS AU NATUREL already...so we'll just begin after the quartering by making the cream sauce...
....I'm just using homemade soymilk mixed with a couple of tablespoons of powdered soymilk...this is just about my favorite cream substitution as most of the vegan creamers (even if they say unsweetened or plain) wind up being too sweet...
...add a little bit of white pepper...
...and a little bit of salt...
...some lemon juice...cook until reduced by half...
...Julia says to fold the artichoke hearts into the cream...but I just poured the cream over as my hearts were a little bit too tender and I didn't want them to get mushed up...
...that's it...a nice refreshing side dish...
...these were really tasty - they almost reminded me of an artichoke dip...very good stuff...
Substitutions:
Soymilk mixed with powdered soymilk for the cream
Recipe here: Mastering the Art of French Cooking
p. 432
That sauce looks so creamy and delicious!
ReplyDeleteThat looks really good!
ReplyDelete