Thursday, April 25, 2013

Chef Mon Coeur: Artichoke Souffle Temple

 photo ALCACHOFAMC_zps160a67e7.jpg

Artichoke Hearts
4 whole garlic
1 onion, chopped
3 tbs of olive oil
Black Pepper
1/2 cup of heavy cream
1 cup of Parmesan
1/2 cup of shredded Provolone
1/2 cup of cream cheese
1 tablespoon of Oregano


Chop onion, whole garlic cloves and place in pan with olive oil, fry until it turns light browns. Place artichokes hearts mix well with onion and garlic, black pepper, salt and oregano. Add white wine until reduced. 

Remove from heat and quickly add cream and mix until its smooths. Finally put everything in a blender along with the Parmesan, Provolone and cream cheese, mix well until it becomes a paste. 

In a bowl place the mozzarella and make a crust. When you serve, with a torch make a crispy crust of mozzarella.

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