Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Artichokes
Parmesan sauce
To serve
How it's done
Artichokes
Peel the stems of the artichokes just below the base of the head, remove the bottom 3–4 rows of leaves from each, then trim the remaining leaf tips by approx. ⅓, using a knife. Add the artichokes and lemon juice to the boiling salted water, weigh them down with a smaller saucepan lid, and simmer over a low heat for approx. 15 mins. until soft. Drain the artichokes, allow to cool slightly, halve lengthways. Remove the fuzzy centre with a teaspoon.
Heat the oil in a non-stick frying pan. Place the artichokes cut side down in the pan and fry for approx. 5 mins. Reduce the heat, add the lemon zest and juice, season.
Parmesan sauce
Stir the cornflour into the cream in a pan, bring to the boil. Reduce the heat, add the cheese, melt while stirring, simmer for approx. 3 mins. until a creamy sauce forms.
To serve
Spread the Parmesan sauce on a platter, arrange the artichokes on top. Sprinkle with Parmesan.
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