Artichoke’s cream with chicken (Crema de carxofa amb pollastre)

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Sometimes you should try one recipe twice or even more to find the exact taste you want. This is the case of this recipe. So after some tries, I think this is the definitive.
I was inspired by three other recipes (Jesús Querol, Mireia Carbó/Olleta de verdures, Sergi de Meià, the last one is a video). I have made a mix of them.
It is easy, I would say but for me the worst part is trimming the artichokes. So don´t plan to do it for 10 people because you will hate them (this is 30 artichokes!). Just for 2 or 4 people is fine. Believe me.
The rest of the preparation is just fry, boil and mix.

You will need for 2 people:

6 artichokes
1 lemon
1 potato (or 2 if they are very small)
500 ml water
500 ml chicken stock
2 tablespoons of butter
olive oil
2 onions
1 teaspoon of sugar
a bunch of peas (for given it a nicer green color, so if you don’t have them, it is ok too)

For the decoration (you can decorate the way you want)
chicken (1 or 2 breasts)
some young garlic or spring garlic (optional)
1 teaspoon of paprika
1/4 glass of white wine
some pine nuts

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How to clean and trim the artichokes?
Important, because of the oxidation, you have to prepare a bowl with water and a lemon (squeeze it into the bowl and use half of it to rub it to the artichoke´s hearts.). Don´t put too much lemons (one is ok) because we don´t want to feel the lemon in the artichoke´s cream.
I keep the artichoke heart and half of the stem. Don´t worry too much about the hairy choke because we will use a food mill at the end and we will eliminate it.
Other people use ascorbic acid instead (Sergi de Meià) of the lemon …it seems it is tasteless.

Let´s start.…Put a casserole with the water and chicken stock, let them boil. Introduce the artichokes (with no extra water and no lemon) in it. Add the potato (peeled) and some salt.
While it is boiling, in a saucepan fry the onions with oil. Once they are done (just with some color) introduce the onions into the casserole with its oil.

Then for the decoration: cut the young garlic and fry it with a little bit of oil, then add the white wine and the paprika.

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Once the potato and artichoke are done (just prick it with a fork, if it is soft enough and slips out of it, then it is ok), get the casserole out of the heat and add some butter, some salt and some sugar. Mix and blend them till it looks like a puree.

(If you want you can add some milk or cream, but be careful, with the texture and color of the cream! It is less healthy this way too).
Use a food mill to filter and devide the cream in different bowls or dishes.

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Then add the chicken (the one you use for the chicken stock or just regular chicken fried beforehand) and the decoration (young garlic, pine nuts,  oregano and some drops of the oil with paprika)

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Enjoy, Bon Profit!

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