Recipe for Artichoke Cream with Potatoes, Pancetta, and Bread Croutons

Making the perfect Artichoke Cream with Potatoes, Pancetta, and Bread Croutons should only take approximately 2 hr 20 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Artichoke Cream with Potatoes, Pancetta, and Bread Croutons recipe can feed your family for 4 servings.

There are many different ways to make this Artichoke Cream with Potatoes, Pancetta, and Bread Croutons recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Artichoke Cream with Potatoes, Pancetta, and Bread Croutons recipe.

Artichoke Cream with Potatoes, Pancetta, and Bread Croutons Popular Ingredients

• 10 artichokes
• 1 lemon
• 1 garlic clove
• 2 shallots
• 1-ounce olive oil, plus 1 ounce
• 1-pint vegetable stock
• 2 ounces butter
• 3 ounces heavy cream
• Salt and pepper
• 4 ounces potatoes
• 4 ounces pancetta
• 4 ounces bread
• 2 ounces butter

Steps for making Artichoke Cream with Potatoes, Pancetta, and Bread Croutons

1. Remove all of the hard leaves and core from the artichoke, keeping the hearts, and place in cold water with the juice from 1 lemon. This is done to avoid the artichokes from oxidizing and changing color.
2. Peel and slice the garlic and shallots. In a large frying pan, add 1-ounce of the olive oil and heat. Add the garlic and shallots and pan-fry. Add 3/4 of the artichokes and the vegetable stock, and cook for 20 minutes. Once artichokes have cooked and are tender, place in the blender and add the butter, heavy cream, and salt and pepper. Blend until smooth, and pass through a chinois or strainer.
3. Preheat oven to 400 degrees F.
4. To prepare the roasted artichokes, place the remaining 1/4 artichokes in a pan with the remaining olive oil, and roast in an oven for 50 minutes.
5. Dice the potatoes, pancetta, and bread into small cubes. Melt the butter in a frying pan, cook the potatoes until lightly golden, and finish by adding the pancetta and bread.
6. To serve, place the artichoke cream in a large bowl. Add the pancetta, potato, and bread croutons in the center of the cream, and finish by topping with roasted artichokes.

Popular Categories for this Recipe

• Roasted Vegetable
• Roasting – Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.
• Roasted Potato
• Potato – The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas, with the plant itself being a perennial in the nightshade family Solanaceae.Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from Canada to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated approximately 7,000–10,000 years ago there, from a species in the Solanum brevicaule complex. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 5,000 different types of potatoes. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile. The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2018.Like the tomato, the potato is a nightshade in the genus Solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.
• European Recipes
• French Recipes
• Bread – Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history, it has been a prominent food in large parts of the world. It is one of the oldest human-made foods, having been of significant importance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.
• Dairy Recipes
• Shallot Recipes
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Artichoke Cream with Potatoes, Pancetta, and Bread Croutons recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon