Cream of Artichokes
juice of 1 lemon
2 lt of broth
3 tbsp of rice starch
3 sp of butter
2 egg yolks
4 tbsp of grated Parmigiano Reggiano
Eliminate the hardest external leaves of the artichokes, cut them in half lengthwise, eliminate the filamentous part that is in the center and slice them in quarters, then immerse them in water and lemon juice to avoid blackening.
On a medium intensity fire, place a large pan with butter and, as soon as this has melted, the rice starch.
Stir and cook for a couple of minutes, then add the drained artichokes and the vegetable broth.
Leave to cook for 25 minutes, remove from the heat and blend everything with salt to taste, then pass the velvet to the strainer to avoid any leaves filaments.
To complete the preparation, add the egg yolks and Parmesan to the cream.
Stir with a wooden spoon to melt everything well and serve hot. You can complete the dish with croutons and a drizzle of raw extra virgin olive oi
Did you know that…
At Castroville, a town that has proclaimed itself the World Artichoke Center, the Artichoke Festival has been held since 1949, and every year a queen is elected with the title of “Artichoke Queen”?