Artichoke cream

Artichoke cream is a condiment, very simple and really tasty. Ideal for seasoning pasta, for seasoning croutons or as a basic condiment for savory pies or various rustic pizzas. Very simple and really tasty, a few ingredients for an amazing result. Let's see what we need to prepare the artichoke cream. Ingredients 6 Artichokes 1 onion 4 anchovy fillets Extra virgin olive oil Salt Preparation Start the preparation by cleaning the vegetables. Remove the toughest leaves of the artichokes, remove the internal beard and reduce them to small pieces. Put a drizzle of extra virgin olive oil in a non-stick pan, let the oil heat then add the finely chopped onion. Let it brown for a few minutes then add the desalted anchovy fillets and artichokes. Stew everything for about 10 minutes, the artichokes should be soft. Season with salt and pepper. When the artichokes are soft, still hot, transfer them into a blender, or the mixing bowl of the immersion blender and blend everything until everything becomes a cream. If the water remains dry, add one or two tablespoons of hot water. When everything is uniform and creamy, it will be ready to be used. Notes The artichoke cream can be kept in the refrigerator for 3 – 4 days at most, in airtight containers. You can add a spreadable cheese if you want a more delicate taste or remove the anchovy fillets.