Servings:
4
INGREDIENTS
- - 6 potatoes
- - 4 artichokes
- - 180 g of walnuts
- - 4 shallots
- - 0.50 lemon
- - 2 bay leaves
- - 1 teaspoon of chopped rosemary
- - 1 teaspoon of chopped parsley
- - ½ teaspoon of grated lemon rind
- - Soy, milk
- - Extra virgin olive oil
- - salt
- - Pink pepper
INSTRUCTIONS
- Peel the potatoes, cut them in half lengthwise hollowing out carefully with a boxcutter forming boats. Keep up to half an inch from the edges to avoid the risk of breaking them.
Season the potatoes with rosemary, a pinch of salt and 2 tablespoons of olive oil, arrange on a baking sheet and infornatele at 190 ° C for about 15 minutes: they become crispy on the outside but soft inside. Cook over steam the pulp for at least ten minutes. - Peel the artichokes, slice them finely and keep them in water lengthened with lemon juice.
Cut the shallots into wedges and place in a saucepan along with the kernels of walnuts, 3 tablespoons of olive oil and laurel. Put the lid and saute for 10 minutes, stirring occasionally. Remove the bay leaf and stir shallots and walnuts to the cooked potatoes, then blend it all pouring a little soy milk to obtain a sauce of medium density. Eventually check for salt and keep warm. - Reinforce the cooking shallots with a tablespoon of oil, add the drained artichokes, salt, put the lid on and cook for 10 minutes, at the end flavor with parsley and lemon zest.
- Stuff the potatoes with artichokes and warm up briefly in the oven. Distribute them on plates coated with the walnut sauce, complemented with a few grains of pink pepper and bring them straight to the table. You can garnish them like in the picture with parsley leaves.