INGREDIENTS
- Time:
- – 1 cup of self-rising flour.
- – ¼ cup of oil.
- – ¼ cup of water.
- – Sal.
- – Turmeric 1 tbsp.
- Stuffed:
- – Stem of 4 artichokes.
- – Salt and pepper.
- – Nutmeg.
- – 1 clara.
- – 1 yolk.
- – 4 tbsp of cream.
- – Grated cheese.
- Pickle:
- – Coronary heart of 5 artichokes.
- – ½ cup of water.
- – 1 cup of vinegar.
- – Laurel.
- – Salt and black peppercorns.
- – 1 carrot in wheels.
- – 2 julienne leeks.
- – 3 garlic cloves.
Scrumptious artichoke cake, vegetarian recipe with a number of taste, it comes out spectacular! I adopted the step-by-step beneath
PROCEDURE:
For the mass:
1. Place all of the elements in a bowl and blend till forming a clean bun, let
relaxation for 10 minutes.
2. After that point, stretch, line a sq. mildew and blanch with weight within the oven for a couple of minutes, put aside.
1. Lower the stems into little wheels or chop them, combine this with the cheese, cream, seasonings and yolk.
2. Then again, beat the egg white till snowy and incorporate it into the earlier preparation with enveloping actions.
3. Pour all the things onto the blanched cake and place in a medium oven till it coagulates.
Pickle:
1. Lower the hearts into 4.
2. In a pot, place the liquids with the bay leaf, salt and pepper. When this involves a boil, let it cool for a couple of minutes and pour over the greens, bottle all the things and preserve within the fridge.
For the artichoke leaves:
1. Boil the leaves with ½ cup of vinegar, salt and water, for five minutes or much less, relying on the dimensions.
2. Reserve.
3. When consuming, season and that is it!
