Artichoke with Corn Cream

Name: Artichoke with Corn Cream
Yield: 4
Ingredients: 4 large artichokes (1.4 kg); 2 cans of corn in conserve, drained (300 g); 1 medium onion (100 g) finely chopped; 2 cloves of garlic, minced; 4 tablespoons of bacon fat, crispy and crumbled (bacon); 1/2 teaspoon of chicken broth dissolved in 1 cup of water (240 ml); 1 tablespoon of cornstarch; 1 tablespoon plus 1 pinch of salt; 1/2 teaspoon of paprika, ground; 2 eggs; 3 tablespoons of grated Parmesan cheese (for sprinkling)

1
4 large artichokes (1.4 kg)
2
2 cans of corn in conserve, drained (300 g)
3
1 medium onion (100 g) finely chopped
4
2 cloves of garlic, minced
5
4 tablespoons of bacon fat, crispy and crumbled (bacon)
6
1/2 teaspoon of chicken broth dissolved in 1 cup of water (240 ml)
7
1 tablespoon of cornstarch
8
1 tablespoon plus 1 pinch of salt
9
1/2 teaspoon of paprika, ground
10
2 eggs
11
3 tablespoons of grated Parmesan cheese (for sprinkling)

Ingredients

1
4 large artichokes (1.4 kg)
2
2 cans of corn in conserve, drained (300 g)
3
1 medium onion (100 g) finely chopped
4
2 cloves of garlic, minced
5
4 tablespoons of bacon fat, crispy and crumbled (bacon)
6
1/2 teaspoon of chicken broth dissolved in 1 cup of water (240 ml)
7
1 tablespoon of cornstarch
8
1 tablespoon plus 1 pinch of salt
9
1/2 teaspoon of paprika, ground
10
2 eggs
11
3 tablespoons of grated Parmesan cheese (for sprinkling)

Directions

1
Hold the artichoke firmly and break off the stem at the base, removing any tough fibers that are attached to it
2
Using a sharp knife, cut off the top of each artichoke and remove any tough outer leaves
3
In a large pot, arrange the artichokes side by side, cover with water, add 1 tablespoon of salt, and cook over high heat until they are tender (about 40 minutes)
4
Test for doneness by gently pulling out one of the leaves; it should come off easily
5
Drain and set aside
6
Delicately pull out the central cone of leaves with your fingers and discard
7
Using a spoon, remove any tough fibrous parts and also discard
8
Set the artichokes aside
9
Preheat the oven to 180°C (medium)
10
In a medium pot, sauté over medium heat the corn in conserve, onion, garlic, and bacon fat until the corn is tender (about 4 minutes)
11
Transfer to a blender and add the chicken broth and cornstarch
12
Blend until smooth
13
Return to the pot, add 1 tablespoon of salt, and simmer over medium heat, stirring constantly, until slightly thickened
14
Add the paprika and stir to combine; remove from heat
15
Set aside
16
Beat the eggs lightly with a hand mixer (chicote), then add the remaining salt and mix well
17
Fill the artichokes with the corn cream and top with the beaten eggs
18
Sprinkle with Parmesan cheese, grated
19
Arrange in a baking dish and bake in the preheated oven until the eggs are cooked through (about 30 minutes)
20
Transfer to a serving platter and serve hot
21
327 calories per serving