Carmine Barone | Fennel cream with crunchy artichokes
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Fennel cream with crunchy artichokes

  1. Wash and clean the potato and the fennels, then cut them into small pieces.
  2. Warm up some oil in a saucepan, add the fennels, the potato and the laurel leaf, sauté for 4-5 minutes and then cover with water.
  3. Simmer for about 20 minutes and blend everything but the laurel leaf until you get a cream that is not too thick.
  4. Adjust for salt and pepper.
  5. Clean the artichokes from the hardest leaves and the inner tassel, cut them into thin sheets, flour them and fry them in hot oilseed.
  6. Pour the fennel cream into 4 glass mini-cups, place the crunchy artichokes on top and add a pinch of salt.




Fennels: 500 gr
Potatoes: 1
Artichokes: 2
Laurel: 1 leaf
Flour: 100 gr
Extra virgin oilive oil: to taste
Oilseed: to taste
Salt and pepper: to taste