- 4 artichokes
- 2 lemons, juiced
- Extra virgin olive oil, for drizzling
- For the onion cream sauce:
- 3 onions, thinly sliced
- 1 bay leaf (or a sprig of thyme)
- 2 T butter
- salt, to taste
- 2 garlic cloves, finely grated
- 1 cup cream
Remove the tops of the artichokes and peel away the tough outer leaves. Using a vegetable peeler, shave away some of the fibrous outer layer of the stalk.
Place the artichokes in a bowl of water with the lemon juice.
Once all the artichokes have been prepared, place them in salted boiling water and cook for 15 minutes, or until tender.
To make the onion cream sauce, place the onions, bay leaf or thyme and butter in a pan and season. Slowly cook the onions over a low heat, covered with a piece of baking paper. Cook for 40 minutes, or until the onions have broken down.
Add the garlic and cream and cook for a further 5 minutes. Blend until smooth and velvety.
To serve, cut the artichokes in half lengthways and remove the hairy choke. Pour the sauce over the artichokes, sprinkle with salt and drizzle with olive oil.