Artichoke recipe with a light sauce

This artichoke recipe combines a traditional Mediterranean winter vegetable with a light egg mousseline sauce. The result is a delicious Mediterranean recipe. Although I prepared the recipe you see in the pictures with heirloom purple artichokes, you can use any variety.

	Delicious artichoke recipe

This recipe uses a tiny amount of lard. I am aware that many people are scared away at the simple mention of the word lard. But if you know how to use it, pork fat is just another ingredient of a balanced Mediterranean diet. There are even some studies that show what our grandmother already knew: That lard is quite healthy after all!

Ingredients for this artichoke recipe

Serves 4 as generous appetizer
Serves 8 as side dish

• 16 artichokes – or 12 if they are very big
• 2-tablespoons freshly pressed lemon juice
• ½-teaspoon salt or to taste
• 2-tablespoons wine vinegar
• 2-tablespoons lard, or clarified butter, or butter
• 2-tablespoons flour
• 2-teaspoons parsley leaves – very finely chopped
• 4 cloves garlic – finely chopped
• 4 corns pepper – freshly ground
• 2-cups hot water
• 2 eggs

Artichoke recipe preparation instructions

Cooking time: about 32 minutes.
Preparation time: 15 minutes.

1. Trim the stems off the artichokes. Pull off the outermost harder leaves with your hands until you only have the hearts and a few leaves left. Drizzle some lemon juice over the artichokes to keep them from turning brown.


• Generally, when you use small heirloom purple artichokes you don't need to worry about the hairy chokes. But if you prepare this artichoke recipe with conventional big artichokes it is advisable to scoop out the chokes.


2. Bring water to a boil in a soup pot. Submerge the artichokes in the boiling water. Add ¼ teaspoon salt and the vinegar. Cook for 20 minutes. Drain the artichokes into a vessel, and remember to keep the water. Cover the water from boiling the artichokes and set it aside. You'll need it later.


3. Add 1 tablespoon lard, or clarified butter, or butter, to a medium-sized Dutch oven or casserole pan. Melt it over low heat, and add the flour. As soon as you add the flour, begin to stir energetically with a whisk to bind the mixture very well.


• This process shouldn't take longer than 2 or 3 minutes, but it is a key step for good results with this artichoke recipe.
  
  You should get a smooth paste without any lumps. The low heat, and stirring constantly and vigorously are essencial, because if this sauce burns, your artichoke recipe will be ruined. You could also stir with a spoon, but a whisk makes it much easier to get a uniform texture. Likewise, the pan shouldn't be too large. The larger the saucepan the more difficult it will be to bind the mixture of lard or butter and flour.


4. After binding lard or butter and flour, slowly add 1 cup of hot water while you continue stirring.


5. When you are satisfied with the sauce consistency, add the chopped parsley and garlic, salt, ground pepper, and the well drained artichokes. Cover and cook on medium-low heat for 8 to 10 minutes.


6. Five minutes into cooking time, beat the egg vigorously in a separate bowl. While you continue beating the egg, slowly add to it half of the artichoke water you set aside before.


7. When the artichokes are done, turn off heat and immediately pour the beaten egg over the artichokes.

Serve at once, because the charm of this artichoke recipe is the frothy white sauce. If you take too long it liquefies.

And now for some meal ideas...

Suggested Mediterranean recipes and meal ideas

Mediterranean diet menu A