Ingredients and proportions:
- 6 artichokes
- 2 lemons
- 1 cup fresh cream 9° g butter
- 60 g of flour
- ½ liter of milk
- 50 g grated Gruyere cheese oil
Difficulty: medium Preparation time: 1 hour – Cooking time: 30 minutes
To eat, you heat this soup with a little broth and add salt, pepper and aromatics.Clean the artichokes, removing the toughest leaves and the hay; plunge them into a basin full of water acidulated with lemon; cook them in salted water, drain and let them cool. Cut them into quarters and fry them for 10 minutes in a mixture of oil and butter, moistening them with a little broth; then chop them. Prepare a béchamel sauce with flour, butter and milk, let it thicken for ¼ of an hour on the stove while stirring constantly. Remove from the heat, add salt and pepper, sprinkle with nutmeg and grated cheese and, when the béchamel is warm, add the cream and artichoke purée. Pour the velouté into a container and freeze. It will keep for two months.
The wild artichoke grows spontaneously throughout the Mediterranean basin and is the source of the edible artichoke.
It is a plant that requires a suitable soil and climate because it fears humidity and cold and prefers fresh, well-tilled land.
In fact it adapts very well to less temperate zones, and can reach 1 m in height.
Its flowers are protected by the edible part of the plant which is picked before maturation.