Artichoke hearts poached in broth
6 servings
30 minutes
Braised artichoke hearts in broth are a refined dish of French cuisine that combines the delicate flavor of artichokes with aromatic notes of onion, carrot, and ham. The roots of this recipe trace back to the traditions of French gastronomy, where artichokes are valued for their refined texture and ability to harmoniously absorb the flavors of other ingredients. Slow braising in broth makes the hearts tender while preserving their natural sweetness. The dish is served hot, sprinkled with fresh parsley, adding lightness and freshness. It pairs perfectly with white wine and a crispy baguette, creating a complete gastronomic pleasure. This recipe is ideal for a light dinner or as an elegant appetizer for a festive table.
1
Melt 1 tablespoon of butter in a pan and lightly sauté finely chopped onion, green onion, grated carrot, and finely chopped ham.
- Butter: 3 tablespoons
- Onion: 40 g
- Spring onion: 1 bunch
- Carrot: 0.3 piece
- Ham: 2 pieces
2
In a deep skillet, bring the broth to a boil and add the sautéed onion mixture, butter, and salt. Then add the artichokes, cover with a lid, and bring to a boil again. Reduce the heat and cook for another 7-8 minutes until the artichokes are tender.
- Chicken broth: 1 glass
- Butter: 3 tablespoons
- Salt: 0.3 teaspoon
- Frozen artichoke hearts: 570 g
3
Open the lid and turn off the heat. Serve sprinkled with parsley.
- Onion: 40 g
