Artichoke heart – Artichoke and sundried tomato velouté with herbed ricotta tartine
Un coeur d’artichaut – Velouté d’artichauts aux tomates séchées et ail avec sa tartine de ricotta aux fines herbes
I bought too many artichokes so we are going to have an Artichoke fiesta for the next few coming days. Artichokes are wonderful in soups, salad, pasta, side dishes, they can be braised, stuffed, sliced, or any way you like it.
Artichokes have the same calories per servings as carrots and contains a lot of potassium and phosphorus, so don’t hesitate to eat them as often as you can.
We have a French expression “avoir un coeur d’artichaut” which means to have an artichoke heart, that refers to people who fall in love easily. The heart corresponds to the heart of the vegetable, and the leaves are easily detached for always a different person. Coeur d’artichaut, une feuille pour tout le monde, Artichoke heart, a leaf for everyone.
This velouté is extremely delicate, it’s texture is so smooth, that it seems like there is cream in it to to its velvety consistency. It’s a low calorie soup, with lots of nutrients.
Ingredients for 4
- 1/2 lb baby artichokes
- 1 sweet potato
- 5 garlic cloves
- 1 tbs sundried tomatoes
- 1 tbs olive oil
- vegetable broth
- salt and pepper
For the ricotta tartine
- 8 tbs ricotta
- 4 slices of country bread
- 5 garlic cloves, sliced
- mixed herbs, such as thyme, basil chives, etc…
- salt and pepper
Start trimming the artichokes. Cut the stem, and remove the dark leaves all around the heart. With a knife, trim the hardest part of the top of the leaves, cut the heart in halves or quarters. Place in a container of water with juice of one lemon. This will prevent the artichokes from darkening. Leave in the water until time of cooking.
Heat olive oil in a pot, add garlic and sundried tomatoes, stir for a few seconds making sure not to burn the garlic. Add potato and artichokes. Cover with broth, add salt and pepper. Cook until the artichokes and potato are cooked. Blend in a mixer in a purée type of consistency, if too thick add a little water.
For the tartine, mix ricotta with mixed herbs and crushed garlic, add salt and pepper. Toast a slice of country bread and spread ricotta on top, garnish with some thyme leaves and a drizzle of olive oil.
This entry was posted by silvia on May 24, 2009 at 8:17 pm, and is filed under Soups, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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I love soups that are thickened simply by pureeing the fresh ingredients. The sweet potato is a great addition!
That looks like a wonderful dish. A bit hot for soup here in NJ today, I’ll have to save the recipe for a later date.