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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 artichokes, cleaned and boiled |
1 tablespoon butter or margarine |
1 tablespoon all-purpose flour |
1 cup whipping cream |
2 1/2 tablespoons sherry |
1/8 teaspoon salt |
1/8 teaspoon pepper |
dash of hot sauce |
Directions:
1. Pull away the leaf sections of each cooked artichoke, starting from the outside and working toward the center. Scrape the base of each leaf section with a knife; reserve pulp and set aside. Discard leaves. Scrape out the fuzzy thistle center (choke) with a spoon, leaving the heart. Trim rough edges from bottom of heart. Cut heart in quarters and set aside.
2. Melt butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream; cook over medium heat, stirring constantly, until thickened and bubbly. Add sherry, salt, pepper, and hot sauce, mixing well. Add reserved artichoke pulp and hearts; heat thoroughly. Serve hot.
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