Artichoke with Corn Cream

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

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

Ingredients

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

Directions

1
Hold the artichoke firmly and break off the stem, removing any tough fibers attached to it
2
With a sharp knife, cut off the top of each artichoke and remove any tougher leaves
3
In a large pot, arrange the artichokes side by side, cover with water, add 1 tablespoon salt, and cook over high heat until they're tender (about 40 minutes)
4
Check the cooking by gently pulling on one of the leaves, which should come off easily
5
Drain and reserve
6
Gently remove the central cone of leaves using your fingers and discard
7
Use a spoon to remove any fibrous parts and discard as well
8
Reserve the artichokes
9
Preheat oven to 350°F (medium)
10
In a medium pot, sauté over medium heat the corn puree, onion, garlic, and bacon until the corn is soft (about 4 minutes)
11
Transfer to a blender and add chicken broth and cornstarch
12
Blend until you get a cream
13
Return to the pot, add 1 tablespoon salt, and cook over medium heat, stirring constantly, until it thickens slightly
14
Add paprika, stir, and remove from heat. Reserve
15
Beat the eggs gently with a whisk, adding the remaining salt and mixing
16
Stuff the artichokes with the corn cream and top with beaten eggs
17
Dust with grated Parmesan cheese
18
Arrange in a baking dish and bake in the preheated oven until the eggs are cooked (about 30 minutes)
19
Transfer to a serving dish and serve warm
20
327 calories per serving