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Lorenza Ávila
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Recipe of Vol au Vent Artichoke
Recipe

Vol au Vent Artichoke

40 mins
Half
5
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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 portions
  • 12 fresh artichoke bottoms
  • 1 onion, grated
  • 6 cloves garlic
  • 90 grams butter
  • 1/2 cups flour
  • 2 cups milk, hot
  • 1 cup cream
  • 300 grams Chihuahua cheese, grated
  • 200 grams Gruyere cheese, grated
  • 1 cup white wine
  • black pepper
  • nutmegs
  • 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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