Artichoke Cream

Ingredients:

10 whole artichokes
2 tbsp roasted garlic
1 tbsp minced shallots
1 tbsp extra virgin olive oil
4 cups vegetable stock or chicken stock
2 ounces unsalted butter
3 ounces heavy cream
sea salt & freshly ground black pepper to taste

Preparation:

Remove all of the hard outer leaves and core from the artichoke and place in cold water with the juice from 1 lemon. (Be sure to remove all hair and fibers).
In a large frying pan, heat olive oil over medium heat. Add the garlic and shallots and cook, stirring frequently for about 4 minutes.
Add the artichokes and the stock, bring to a low boil, reduce heat to low and cook for 20 minutes.
Once artichokes have cooked and are tender, place in the blender and add butter, heavy cream, salt and pepper. Blend until smooth, and pass through a strainer.
Serve on your favorite pasta or as a dipping sauce for your favorite bread

Directions:

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Artichoke Cream

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