Artichokes stuffed with avocado cream
2 servings
30 minutes
Artichokes stuffed with avocado cream are an exquisite dish of French cuisine that combines tenderness and richness of flavors. The artichoke, a traditional ingredient of Mediterranean gastronomy, serves as an elegant base for the airy avocado cream with a nutty accent. Rich and velvety, this cream perfectly complements the delicate taste of the artichoke, creating a harmony of textures. The dish can be served hot or cold, making it versatile for summer dinners and cozy winter evenings. Artichokes in this preparation retain their natural freshness, while the added nuts provide a piquant touch. It is a wonderful option for gourmets who appreciate sophistication and balance of flavors as well as for those seeking original plant-based dishes.
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 removed, and the leftover stem cut flush with the bottom.
- Artichokes: 2 pieces
2
Clean it from the bottom, slicing the outer part thinly with a knife (just like peeling potatoes).
3
Wash the prepared cups with cold water and boil them in salted water until ready. The peeled bottoms darken quickly in the air, so they should be placed in water acidified with vinegar or lemon juice.
- Artichokes: 2 pieces
- Salt: to taste
4
Fill the boiled baskets with cream to the top and serve at the table hot or cold.
- Avocado: 1 piece
- Walnuts: 50 g
- Sour cream: 50 g
- Salt: to taste
5
For the cream: Wash the avocado, peel it. Pass the pulp through a sieve, add nuts and sour cream, and salt.