Artichokes in Cream Sauce

Ingredients

• 600 gArtichoke
• 30 gWheat flour
• 60 gButter
• 250 mlMilk
• 50 mlCream
• 15 mlLemon
• 3 gSalt
• 0.3 gSugar
• 0.5 gNutmeg

Instructions

1. 1

   Preparation

   • Choose medium artichokes. Remove the tough outer leaves, trim the tips and peel down to the heart. Halve the hearts and cut each quarter into uniform pieces.
   • Have lemon juice ready to prevent browning.
2. 2

   Pre-cook the artichokes

   • Bring a large pot of water to a boil. Salt the water and add 1 tbsp (≈5 g) flour to the boiling water.
   • Cook the artichoke pieces 10 minutes in the boiling, slightly flour- and salted water.
   • Drain and place the artichokes in a saucepan. Cover with hot water, add 20 g butter, a pinch of salt (≈0.3 g), a pinch of sugar (≈0.3 g) and the juice of 1/4 lemon. Cover and simmer gently until tender. Drain and keep warm.
3. 3

   Make the cream béchamel and finish

   • Reduce the cooking liquid from the artichokes completely until concentrated.
   • For the béchamel: melt 25 g butter, stir in 25 g flour and cook briefly. Gradually whisk in 250 ml milk, then 50 ml cream. Season with salt and a little grated nutmeg. Bring to a gentle boil until thickened.
   • Add the reduced cooking liquid to the béchamel, bring to a boil once, add the artichokes and a few knobs of butter (≈15 g). Warm through and serve immediately.