Artichokes in cheese sauce
When making dishes with artichokes, I usually go for marinated ones. These type of artichokes are perfect for pizza, salads or as an ingredient in antipasti. When I have fresh artichokes, I cook or bake them. It is best to use baby artichokes as they contain a large amount of edible parts, which cannot be said of the older ones.
The recipe below is for artichokes in cheese sauce. Due to the quite plain taste of artichoke, it is worth combining it with intense spices. Garlic, lemon juice, fresh herbs, cheeses such as blue cheese, Parmesan and feta all go perfectly with this vegetable.
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Ingredients for artichokes in cheese sauce.
- 4 big artichokes (250 g once cleaned and trimmed)
- 1 and 1/4 teaspoon of salt
- 3 big cloves of garlic
- 300 ml cream (30%)
- a pinch of black pepper
- 75 g Cheddar cheese
- 75 g Camembert cheese
- 1 tablespoon of olive oil
How to make artichokes in cheese sauce.
Clean the artichokes, trim the center and trim the leaves. Pour water into a pot, add a teaspoon of salt and put in the artichokes. Bring them to boil, then simmer for 15 minutes. Once done, remove the water and place the artichokes in an ovenproof dish.
Pour olive oil into a small pot, add mashed garlic and fry it for 15 seconds. Then pour in the cream, 1/4 teaspoon of salt and a pinch of pepper. Bring it to boil. Remove the pot from the heat, add the sliced Camembert and the grated Cheddar. Stir until the cheeses dissolve completely.
Pour the cheese sauce over the artichokes in the dish, then place it in an oven preheated to 180 degrees Celsius for 30 minutes. Serve the artichokes with the sauce and bread.
Good to know when making artichokes in cheese sauce.
For baking I used quite large, slightly older artichokes. From each artichoke, I cut off the stem, removed the bottom two layers of leaves completely, then trimmed 1,3 of the length of the remaining leaves. From the very center of each artichoke, I also cut out a fuzzy choke part.
As I used older specimens, only the flower bottom was edible in them. As for baby artichokes, the inflorescence, the short part of the stem, and the bottom of the artichoke will also be edible.
Are you looking for dishes made with addition of sauce? If so, try our recipe for Pasta with pumpkin and cheese sauce.
