Artichoke recipe, creamy and cheesy, with mushrooms, creamy light Béchamel sauce and rice pilaf.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is lower in calories and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Put 500 grams of artichoke in water and add the juice of 1 lemon and a pinch of salt to wash clean.

Bring to a boil and cook the artichokes, then remove from the fire and set aside.

Add 300 grams of ribbed mushrooms to the pot for half a minute, then immediately remove from the fire.

Add 50 grams of butter to a pan and let it melt.

Add 50 grams of flour to the melted butter and cook until golden, then remove from the fire and set aside.

In a separate pot, add 500 milliliters of water, 1 bay leaf, a good amount of salt, and a good amount of black pepper, and bring to a boil.

Once boiling, lower the heat and add 500 milliliters of light milk and 200 grams of cream fresh light, then bring to a boil.

Take a cup of the boiling mixture and add it to the butter and flour mixture to dilute it on the fire.

Stir the diluted mixture into the boiling milk, stirring constantly.

Before the mixture reaches boiling point, add 100 grams of parmesan cheese and mix well, then turn off the fire.

Add a bit of olive oil to a pan and heat it up.

Chop the mushrooms and add them to the pan, seasoning with black pepper, salt, and oregano, then cover and cook for about five minutes.

Cut the artichoke and add it to the pan with two more mushrooms, continuing to cook.

Add a cup of water to the pan and cover it, cooking for another five minutes.

Reduce the heat and add the white sauce to the pan, then add chopped dill and cover, setting aside the food.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens