Cream of artichokes in the pressure cooker
Instructions
Clean the artichokes, freeing them from the toughest outer leaves and thorns; cut into wedges and tuffali in salted water, along the inside of the stems.
In the pressure cooker you melt the butter with the flour and milk prepares a bechamel.
When it begins to thicken, add drained artichokes and locknuts.
Close the pot and cook 15 minutes from zip.
After passing the food mill (best of various blenders, because deleting the leaf filini), adjust if necessary with salt and pepper.
Serve steaming hot with croutons.
Ingredients and dosing for 4 persons
- 4 artichokes
- 40 g of butter
- 40 g of white flour
- 50 cl of milk
- 50 cl of water
- 2 nuts to soup
- Pepper
- Salt
- To serve:
- Croutons