Artichokes Stuffed with Walnut-Sour Cream Cream

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Only the flower heads (cups) of artichokes are typically used for food - large buds that have not yet bloomed, consisting of tightly packed fleshy scales on a common base.

Ingredients

Artichoke bottoms - 2 pieces
Sour Cream - 3.5 oz
Walnuts - 3.5 oz
Citrus Zest Mix - 0.4 oz
Meyer Lemon Juice - 1 teaspoon
Salt - to taste

Step by Step guide

Step 1

Before preparing the dish, the cups need to be washed, the outer tough scales removed, the top 'spiky' part of the remaining scales cut off, the inner 'fuzzy' part of the cups removed, and the remaining stem trimmed flush with the base.

Step 2

Peel the bottom, slicing the outer part thinly with a knife (just like peeling potatoes).

Step 3

Rinse the prepared cups under cold water and boil until tender in salted water. The peeled bases darken quickly in the air, so they should be submerged in water acidified with vinegar or lemon juice.

Step 4

Fill the boiled cups to the top with the cream and serve hot or cold.

Step 5

For the cream: Chop the walnuts, you can use a blender, mix with the sour cream, add the lemon juice and zest, and lightly whip, adding a little salt.