This week, I concocted a recipe for artichoke cream with parmesan and feta cheese. It was not a recipe that I had in mind but I had a strong desire for artichoke a few days ago…Go to know, sometimes the body requires certain foods because it needs certain nutrients . So I went to get artichoke – yes, frozen, it was not a market day. I dreamed of eating this sauce with pasta so I also took advantage of this trip to the store to take gluten-free pasta !
This artichoke cream can be enjoyed as hot with pasta or on vegetables as cold as a spread or to make dips.
Artichoke cream with parmesan and feta cheese
500g artichoke hearts
1 red onion
2 cloves garlic
30g of feta
Cook the artichoke bottoms. I took mine frozen for convenience.
Once tender, drain and cut into pieces.
Peel and mince the onion.
Peel and remove the germ from the garlic cloves. Mince or use a garlic press.
In a large pan, heat a little olive oil. Add the onions. Leave them turn golden brown. Add a little salt.
Put the artichoke bottoms in the pan and brown everything.
Finish with the cashews and cook over medium heat.
Put the preparation in a blender and add the coarsely chopped parmesan and the feta cheese. You will need to add water gradually so that the mixture can be mixed. You can replace the water with oil for a version similar to a pesto.
Adjust the seasoning with salt and pepper and then chope the basilic.
Hope you’ll enjoy this recipe and don’t forget to tell me if it was on your taste in the comments.
Other food items :
- Easy Strawberry Almond Pie Recipe
- Mint pea soup : a taste for spring