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Crema di carciofo recipe

pate di carciofi

Crema di carciofo

This is a rather easy dish to prepare. The cleaning part is a trifle tedious and should be done with great care. The cream can be used as a spread, season pasta or used as filling for a pie.
  • Prep Time 15 Minutes
  • Cook Time 20 Minutes
  • Total Time 35 Minutes
  • Serves 4 People
  • Calories 100 kcal


  • 4 artichokes
  • 2 lemons
  • 50 grams of olive oil
  • parsley
  • salt


  1. Twist the outer leaves of till you reach the heart
  2. Don't stop till you reach the tender leaves
  3. Cut the artichoke in half
  4. Remove the fluffy inside
  5. Squeeze two lemon in boiling water and add the artichiokes
  6. Boil the artichokes for about 20 minutes
  7. Drain and blend with oil, parsley and salt


Blending boiled vegetables is an interesting technique. It can be done with cauliflower, carrots, you name it. Add some water the pasta boiled in when making pasta. Some add milk, some add cream. Let the artichokes speak for themselves and avoid.  

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