45 minutes
A creamy and nutty artichoke hearts dish perfect for a comforting meal.
cups
cups
tablespoons
tablespoons
Garlic, crushed to a paste
cloves
cups
to taste
Frozen Artichoke Bottoms, defrosted
0 oz
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.
For fresh, choose firm leaves and heavy for size; for canned/jarred, opt for minimal preservatives.
Toast in a dry pan over medium heat until golden and fragrant for enhanced flavor and crunch.
Properly clean, cook, and drain fresh or canned artichokes to prevent a watery dish.
Cook roux to a golden color before whisking in milk or cream for a smooth sauce.
Use freshly grated Parmesan or Pecorino Romano for intense flavor and consider saltiness when seasoning.
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