Good morning! Today a recipe vegan, simple and tasty: cream of artichokes and potatoes with fried artichokes and chestnuts. I noticed that the list of my recipes with artichokes lacked a cream or soup and then I remedied with cream of artichokes and potatoes, garnished with boiled chestnuts and fried artichokes. I'm used’ a vegetarian and vegan, which only needs an extra virgin olive quality and character as an accompaniment: the cream is already very thick and tasty (inside there is a pinch of curry and turmeric that give one a distant aroma of spices), chestnuts nourish the sweet aftertaste of artichokes and fried artichokes give crunchiness and flavor to all. Incredibly easy to prepare, It is an unusual way to eat this vegetable very rich in vitamins and nutrients. Have a good day!
VEGAN CREAM ARTICHOKE AND CHESTNUT (easy recipe)Print This
- 6 artichoke (I use preferably those Sardinian spiny PGI, but choose the type you prefer)
- 2 medium-sized potatoes
- a clove of garlic
- one shallot
- a pinch of curry
- the tip of a teaspoon of turmeric
- few chestnuts, boiled or roasted
- extra virgin olive oil, just enough
- ground black pepper, just enough
- salt to taste
- vegetable broth (or mineral water), just enough
- peanut oil for frying, just enough
- flour to dust the artichokes for frying, just enough
For the vegan artichoke cream and chestnuts, Clean the artichokes by removing the outer leaves, the ends, the hardest parts. Then cut them in half, eliminate the internal beard and tear them apart, then soak them in water acidulated with lemon juice for 15 minutes. Meanwhile, clean and chop the garlic and shallot, Peel, wash and make the potatoes into pieces.
Fry in a pan the garlic and shallots with oil and, When they wilted, add the artichokes (Set aside a few pieces for frying) and potatoes. sauté, add the curry and turmeric. Season with salt and cover with the broth (or with water). Cook over medium heat until potatoes and artichokes are tender, then whisk well until mixture is smooth. Season with salt and serve with a drizzle of extra virgin and keep warm.
Slice thin the artichoke that you set aside, preferably with a mandolin, then flour the slices and fry in hot oil until golden and crispy. Put the fried artichokes on a paper towel and salt them lightly.
Making a chestnut slices.
Composition of the dish: distributed in holsters vegan artichoke cream and toasty chestnuts, topped with a drizzle of olive oil, Season with freshly ground black pepper and garnish with slices of boiled chestnuts and fried artichokes. Bon appétit!