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Artichokes with creamy sauce
1 serving
Remove the first dry leaves from the artichokes, cut off the sharp ends of the rest, arrange in a deep pan, pour 3 glasses of salted boiling water, cook. Drain the decoction, strain, and boil
1. 5 glasses of it, pour a thin stream into it, stirring constantly, 0. 5 cups of cold decoction, loosened with
4. 5 teaspoons of flour. When it boils and thickens, add a tablespoon of oil, a glass of cream, salt, warm up without boiling. Submit separately to artichokes.
Remove the first dry leaves from the artichokes, cut off the sharp ends of the rest, arrange in a deep pan, pour 3 glasses of salted boiling water, cook. Drain the decoction, strain, and boil
1. 5 glasses of it, pour a thin stream into it, stirring constantly, 0. 5 cups of cold decoction, loosened with
4. 5 teaspoons of flour. When it boils and thickens, add a tablespoon of oil, a glass of cream, salt, warm up without boiling. Submit separately to artichokes.
artichoke to taste, flour - 4.5 tbsp. spoons, butter to taste, cream - 1 cup
