Artichoke cream recipe
Crema di carciofi
This artichoke cream recipe from preserved artichokes can be prepared in less than 15 minutes, if you count the time needed to clean the blender after use.
Soon fresh artichokes will be sold from every Italian street corner, but this is no reason to throw away the preserves. Canned or pickled artichokes make a delicious cream to be served on friselle, grissini or tarelli as antipasti along with some olives, dried tomatoes, ham and salumi. And the cream can be prepared in less than 15 minutes, if you count the time needed to clean up the blender after use.
8 preserved artichokes
3 tbsp grated parmesan cheese
1 clove of garlic
200 g ricotta
Salt and pepper
Drain the artichokes and blend them with parmesan, garlic and ricotta.
Add salt and pepper to taste
Serve the artichoke cream recipe as starters on crostini or friselle.
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