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Creamed Artichoke

VitalityWise / Creamed Artichoke

Creamed Artichoke

Main Meals

Creamed Artichoke, Chard and Crisp Garlic

This recipe serves 2-3 people.


  • 800g Jerusalem artichokes
  • ½ lemon
  • 75g butter
  • 20g parmesan, grated
  • 2 large garlic cloves
  • 100g chard, young leaves
  • 40g butter
  • 10g parmesan, in one piece


  • Peel the artichokes, then either boil them in salted water, acidulated with the lemon juice, or cook them in a vegetable steamer (about 15 minutes, until tender).
  • While the artichokes are cooking, peel the garlic and slice it thinly. Trim the chard, cutting off and discarding any browning edges on the stems.
  • Melt 40g of butter in a shallow pan, then add the sliced garlic and leave to cook until golden and crisp. You will need to move it around the pan and take care that it becomes crisp, but doesn’t burn. Remove from the pan and place on a piece of kitchen paper.
  • Drain the artichokes and mash to a smooth purée, either by hand or using a machine, adding the 75g piece of butter as you go. Season with salt, black pepper and some of the grated parmesan.
  • Return the shallow pan to the heat and add the chard leaves, tossing them in the garlicky butter that remains in the pan for a couple of minutes until they start to wilt. Divide the creamed artichoke between two hot plates, then place the chard and garlic on top. Add a few shavings of parmesan, cut from the block with a vegetable peeler, and the reserved fried garlic at the last moment.
Sarah Carolides

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