Artichokes stuffed with nut and sour cream cream
2 servings
30 minutes
Artichokes gently stuffed with walnut-sour cream are an exquisite dish of Mediterranean cuisine, infused with the spirit of ancient traditions. Valued by gourmets for their refined taste, in this recipe artichokes reveal their softness and subtle nutty note thanks to the cream made from walnuts and sour cream. Lemon zest and juice add a piquant touch, making the dish light and refreshing. Served as an appetizer or main course, it pairs wonderfully with white wine or a light salad. The origins of this recipe date back centuries when artichokes were considered food for the gods. Today they remain a symbol of culinary mastery, and the walnut-sour cream transforms them into a delicate, harmonious delight served hot or cold.
1
Before preparing the dish, the baskets need to be washed, the outer rough scales removed, the upper 'spiky' part of the remaining scales removed, the inner 'furry' part of the baskets, and the remaining stem level with the bottom.
- Artichokes: 2 pieces
2
Clean it from the bottom by slicing the outer part thinly with a knife (just like peeling potatoes).
3
Rinse the prepared cups with cold water and boil until ready in salted water. The peeled bottoms darken quickly in the air, so they should be placed in water acidified with vinegar or lemon juice.
- Artichokes: 2 pieces
- Lemon juice: 1 teaspoon
4
Fill the boiled baskets with cream to the top and serve at the table hot or cold.
- Sour cream 30%: 100 g
- Walnuts: 100 g
- Lemon zest: 10 g
- Salt: to taste
5
For the cream: Grind the walnuts, mix with sour cream, add lemon juice and zest, lightly whip everything, adding a little salt.