fresh artichokes – 9 pcs.
parmesan cheese, grated – 1 1/2 cups of
cream – 2 cups
walnuts, crushed – 1/2 cup of
juice of 1 lemon
Artichokes cleaned to remove excess leaves, sprinkle with lemon juice to prevent browning, and boil for 20 minutes in salted water.
To prepare the sauce, heat the cream, stirring, until thickened small, add 1 cup of grated cheese and let it melt. Season with salt and pepper and remove from heat.
Ready artichokes dry, pour the cooked sauce and sprinkle with remaining cheese and place in a hot oven for a few minutes. Before serving, sprinkle with finely chopped herbs and nuts. Serve with red dry wine.