This artichoke dish is so good, and the butter sauce is amazing!
Ingredients 4 persons
1 st carrot
5 sprigs of fresh thyme
1 tbsp salt
1 cup white wine
2 slices of light bread
200 g tomatoes (preferably different colors)
200 g Arla® Swedish Butter (room temperature)
2 tablespoons fresh basil, chopped
1 teaspoon white wine vinegar
Arla® Swedish Butter, for frying
Cut off the stem and top of the artichokes. Peel and chop the onion. Peel and dice the carrot. Mash the onion, carrot and thyme sprigs in a little butter in a wide saucepan 3–4 min. Place the shocks in the pot and salt. Pour on the wine and add water to just cover. Cook for about 40 minutes until you can easily pull off the outer leaves.
Remove the shocks and allow to cool slightly. Sift the broth. Remove all leaves and even the beard from the artichokes until only the bottom is left. Cut artichoke bottoms into smaller pieces.
Cut the bread into smaller pieces and fry them crispy in butter in a frying pan. Drain on paper towels. Divide the tomatoes into smaller pieces.
Boil 3 dl of broth in a saucepan. Reduce to half. Remove from the heat and mix in a little butter at a time until you get a creamy sauce. Add basil and vinegar to the butter sauce and taste with salt.
Place artichoke bottoms on plates and pour over the butter sauce. Top with croutons, tomatoes and basil.
Tip! Feel free to put on a smaller lid such as weight so that the shocks are held down. If you want, you can not remove the leaves and cut whole artichokes into quarters instead. Eat from the leaves and use them to capture the good sauce.
The recipe was created by Jimmi Eriksson for Arla Smör. I tried it and fell in love!