Stuffed Artichokes with Avocado Cream
Appetizers • French
Description
Artichokes are typically consumed for their flower buds (cups) - large, unopened flower heads made up of tightly packed fleshy scales on a common base.
Ingredients
- Artichoke bottoms 2 pieces
- Avocado 1 piece
- Sour Cream 0 oz
- Walnuts 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Before preparing the dish, the cups need to be washed, the outer tough scales removed, the top 'spiky' part of the remaining scales cut off, the inner 'fuzzy' part of the cups removed, and the leftover stem trimmed flush with the base.
Step 2
Peel the bottom, slicing the outer part thinly with a knife (just like peeling potatoes).
Step 3
Rinse the prepared cups with cold water and boil them until tender in salted water. The peeled bases darken quickly in the air, so they should be placed in water acidified with vinegar or lemon juice.
Step 4
Fill the boiled cups to the top with cream and serve hot or cold.
Step 5
For the cream: Wash the avocado, peel it. Pass the flesh through a sieve, add the walnuts and sour cream, and season with salt.
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