The Stuffed artichokes They belong to that type of handy recipes that we can make with the first thing we have at home and they serve to crown us with a great dish that is worth first and second course.
This is what happens with these artichokes stuffed with foie, but if we wanted we could make some artichokes stuffed with vegetables, some artichokes stuffed with tuna, some Italian-style stuffed artichokes. In any case, all these preparations have that aspect of Grandma’s stuffed artichokes.
They can also be filled with ham, sauce, minced meat, cheese, mushrooms, chicken, cod even with shellfish such as prawns, prawns or Norway lobsters.
In any case this stuffed artichokes recipe It is perfect to accompany any other type of vegetables, even if we make a stew with cauliflower and other ingredients, we put it inside our artichoke heart.
Peel the artichokes until tender and cook in water with salt and parsley 10 minutes on medium heat. Reserve to fill them cold.
For the filling: poach the vegetables in brunoise 10 minutes. Add alcohols and reduce. Incorporate the foie and undo it. Mix with the bechamel and season with salt and pepper, set aside cold to fill the artichokes.
For the bechamel: cook the flour 2 minutes with the butter, wet with the milk and cook for 10 minutes. Season with salt, pepper and nutmeg. Reserve to gratin.
Stuff the artichokes and napar with the bechamelgratin 3 minutes on the grill.
Pyrex OPTIMUM – Rectangular dish, 31 x 20 cm
With what to accompany the artichokes stuffed with foie
These artichokes stuffed with foie work perfectly as a second course, especially after going through that touch of oven where we can make the gratin. With accompany them with an appetizer or a simple salad We will have the menu of the day resolved in a matter of minutes.
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