This recipe for artichoke vol-au-vents comes with a béchamel sauce and cheeses. It looks very nice as a starter for an important dinner and is quite easy to prepare.
Melt the butter in a pot and sauté the onion and garlic.
Once cooked, add the flour and stir quickly with a wooden spoon. Gradually add the milk and continue stirring (ideally with a whisk) to create a thick sauce.
Add the cream, the cheeses and mix well. Season with salt, black pepper, a pinch of nutmeg, and a pinch of cayenne pepper.
Add the chopped artichoke bottoms to the sauce.
Preheat the oven to 200 degrees.
On a baking sheet lined with parchment paper, place the empty vol-au-vents until cooked (as indicated on the package, about 15 minutes) and slightly browned.
Open the vol-au-vents and fill them with the artichoke mixture.
Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?