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    Creamy Almond Artichoke Hearts

    clock-icon45 minutes
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    Author
    Pixicook editorial team

    A creamy and nutty artichoke hearts dish perfect for a comforting meal.

    Ingredients for Creamy Almond Artichoke Hearts

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Milk

    cups

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    All Purpose Flour

    tablespoons

    Substitute chevron-down

    Garlic, crushed to a paste

    cloves

    Substitute chevron-down

    Ground Almonds

    cups

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Frozen Artichoke Bottoms, defrosted

    0 oz

    Substitute chevron-down

    How to Make Creamy Almond Artichoke Hearts

    1. Heat Milk and Chicken Stock

    Bring the milk and chicken stock to a boil in a pot and set it aside.

    2. Create Roux

    In a large saucepan, heat the olive oil until warm. Add the flour to the hot oil and stir constantly with a wooden spoon for about 30 seconds, ensuring the flour does not brown.

    3. Add Garlic to Roux

    Stir in the crushed garlic gradually, blending it well with the roux.

    4. Add Milk and Stock Mixture

    Gradually add the hot milk and stock mixture to the saucepan, stirring constantly. Continue stirring until the sauce thickens to your desired consistency.

    5. Add Ground Almonds and Salt

    Once the sauce has thickened, stir in the ground almonds and add salt to taste.

    6. Simmer Artichoke Hearts

    Add the defrosted artichoke bottoms to the saucepan. Allow them to simmer in the sauce for about 15 minutes or until they are tender and have absorbed the flavors.

    7. Serve

    Serve the creamy almond artichoke hearts hot in a serving dish.

    Pitfalls and tips

    Selecting Artichokes

    For fresh, choose firm leaves and heavy for size; for canned/jarred, opt for minimal preservatives.

    Toasting Almonds

    Toast in a dry pan over medium heat until golden and fragrant for enhanced flavor and crunch.

    Preparation of Artichokes

    Properly clean, cook, and drain fresh or canned artichokes to prevent a watery dish.

    Creating the Creamy Base

    Cook roux to a golden color before whisking in milk or cream for a smooth sauce.

    Cheese Choices

    Use freshly grated Parmesan or Pecorino Romano for intense flavor and consider saltiness when seasoning.


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