Stuffed artichokes: a snack with flavour

INGREDIENTS (for 6 people):

• 6 artichokes
• 1 tablespoon flour 
• Water for cooking 
• Juice of ½ lemon  
• 100 g foie micuit 

For the bechamel sauce

• 60 g butter 
• 60 g flour
• 400 ml whole milk 
• Salt and pepper

METHOD:

1. Peel the artichokes and leave the heart with some extra leaves.

2. To ensure they don’t oxidise, place them in a bowl of water and a few drops of lemon.

3.  Prepare a saucepan with boiling water and add a tablespoon of salt and another of flour. By boiling the artichokes in flour, we prevent them from turning black.

4. When the water starts to boil add the peeled artichokes and boil for 10 minutes.

5.  After that time, remove the artichokes and place them faced down in a bowl with kitchen paper so they release the water.

6.  Cut 60 grammes from a block of butter and add to a frying pan.

 7.  When it starts to melt, add 60 grammes of flour and stir until you achieve a homogeneous mixture.

8.  Add the whole milk and season with salt and pepper. When the texture becomes thick, remove from the heat.

9.  Now, take the artichokes and make a hole in the centre, squashing the leaves down towards the sides.

10. Cut the block of foie micuit into 6 pieces and insert them into the artichokes. You can substitute the foie for chunks of serrano ham.

11.  When you have stuffed all of the artichokes, place them in an ovenproof dish and add the bechamel on top of each artichoke. Brown them in the oven for 15 minutes at 225 degrees And now they are ready to taste!

Tip: Use the stems of the artichokes to make a vegetable soup

Truco: Aprovecha los tallos de las alcachofas para elaborar una crema de verduras