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🍽️ Artichoke Thistles in Cream Sauce

390 kcal · 30 min · 4 servings

Ingredients

• 1 unpeeled Lemon (juice)
• 800 g Artichoke Hearts
• Salt
• 1 tsp Sugar
• 3 tbsp Butter
• 2 tbsp Flour
• 300 ml Heavy Cream (at least 30% fat content)
• Pepper (from the mill)
• Nutmeg
• 2 sprigs Parsley

Instructions

1. 1. Pour the lemon juice and about 400 milliliters of water into a bowl.
2. 2. Peel the artichoke thistles and cut them into pieces about 8 centimeters long.
3. 3. Place the pieces immediately into the lemon water to prevent them from browning.
4. 4. Bring water with salt and sugar to a boil.
5. 5. Cook the artichoke thistles in it for about 10 minutes until tender.
6. 6. Remove the artichoke thistles using a slotted spoon.
7. 7. Let them drain well and set them aside.
8. 8. Heat the butter in another pot.
9. 9. Stir in the flour and let it sweat briefly.
10. 10. Deglaze with the cream and 300 milliliters of the artichoke thistle broth.
11. 11. Stir the mixture vigorously with a whisk to avoid lumps.
12. 12. Let the sauce simmer at medium heat for about 10 minutes.
13. 13. Season the sauce with salt, pepper, and nutmeg.
14. 14. Wash the parsley and shake it dry.
15. 15. Pluck the leaves and chop them finely.
16. 16. Add the artichoke thistles to the sauce and warm them through.
17. 17. Serve the artichoke thistles sprinkled with the fresh parsley.

Nutrition per serving

• kcal: 390
• Protein: 6 g · Fett/Fat: 34 g · Carbs: 15 g