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. So I remedied with cream of artichokes and potatoes, garnished with boiled chestnuts and fried artichokes. Obviously I suggest to peek even among all my VEGAN RECIPES and in my RECIPES WITH ARTICHOKES to find something that you like it or you can customize according to your taste.
The cream of artichokes and potatoes is 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, vegan cream of artichokes and potatoes is an unusual way to eat this vegetable very rich in vitamins and nutrients. If you can not clean the artichokes, look at my VIDEO TUTORIAL on YouTube and subscribe to the channel. Have a good day!
6 artichoke (I use preferably those Sardinian spiny PGI, but choose the type you prefer)
2 medium-sized potatoes
a clove of garlic
a pinch of curry
the tip of a teaspoon of turmeric
few chestnuts, boiled or roasted
extra virgin olive oil, to taste
ground black pepper, to taste
salt to taste
vegetable broth (or mineral water), to taste
peanut oil for frying, to taste
flour to dust the artichokes for frying, to taste
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. Nel frattempo pulire e tritare l'aglio e lo scalogno, Peel, wash and make the potatoes into pieces.
Rosolare in un tegame l'aglio e lo scalogno con l'olio e, 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 (o con l'acqua). 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, irrorare con un filo d'olio extravergine, Season with freshly ground black pepper and garnish with slices of boiled chestnuts and fried artichokes. Bon appétit!