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Lorenza

Lorenza Ávila
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Recipe of Vol au Vent Artichoke
Recipe

Vol au Vent Artichoke

40 min
Not so easy
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This recipe for artichoke volvans comes with a béchamel sauce and cheeses. It looks very nice as a first course for an important dinner and it is quite easy to prepare.
Learn more about Lorenza Ávila

Ingredients

8 servings
  • 12 fresh artichoke bottoms
  • 1 onion grated
  • 6 cloves of garlic
  • 90 grams of Butter
  • 1/2 Cup of flour
  • 2 cups of milk hot
  • 1 Cup of cream
  • 300 grams of Chihuahua cheese grated
  • 200 grams of Gruyere cheese grated
  • 1 Cup of White wine
  • black pepper
  • nutmeg
  • cayenne pepper
  • 8 vol-au-vent shells individual

    Preparation

    Melt the butter in a pot and brown the onion and garlic.
    Once it is cooked, add the flour and stir quickly with a wooden spoon. Slowly add the milk and continue stirring (ideally with a balloon whisk) to form a thick sauce.
    Add the cream, the cheeses and stir well. Season with salt, black pepper, a pinch of nutmeg and a pinch of cayenne pepper.
    The artichoke bottoms are added in pieces to the sauce.
    The oven is preheated to 200 degrees.
    In a tray to bake cookies, with baking paper, put the empty volvanes until they are cooked (as the package indicates, about 15 minutes) and brown a little.
    The volovanes are opened and filled with the preparation of artichokes.
    They are served hot.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    402
    kcal
    20%
    Carbohydrates
    19.2
    g
    6.4%
    Proteins
    19.2
    g
    38%
    Lipids
    28.7
    g
    44%
    Fiber
    4.0
    g
    8.0%
    Sugar
    3.7
    g
    4.1%
    Cholesterol
    91.1
    mg
    30%
    Esha
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