Artichoke velouté with truffle

Silky artichoke velouté scented with a drop of truffle oil and a hint of cream — a light keto-adapted starter.

Gluten-Free Low-Carb Vegan
schedule Prep (min)
15 min
whatshot Cook (min)
25 min
timer Total (min)
40 min
account_circle Servings
4
160 kcal
Par portion
14.0 g
Lipides
4.0 g
Protéines
3.0 g
Glucides nets
Ingredients
artichoke hearts (jarred) artichoke hearts (jarred)
vegetable stock vegetable stock
shallots, chopped shallots, chopped
light cream (or plant-based) light cream (or plant-based)
truffle oil (a few drops) truffle oil (a few drops)
Instructions
  1. Sweat the shallot in a little oil until translucent.
  2. Add the artichoke hearts, cover with stock and simmer 12–15 minutes until tender.
  3. Blend until smooth, adjust texture with stock or water if needed.
  4. Stir in the light cream, adjust seasoning and warm gently without boiling.
  5. Serve hot with a few drops of truffle oil and freshly ground pepper.
Variants
  • Top with crispy lardons for a non-vegetarian option.
  • Use coconut cream for a dairy-free alternative.
Tips
  • Don't overheat after adding truffle oil to preserve the aroma.
  • Pass through a sieve for an ultra-smooth texture.
FAQ
Yes — they work well and shorten prep time.
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Tomasz Kowal Poland

Chef Tomasz Kowal

Poland

Eastern-European Low-Carb

Reworks traditional comfort dishes using seasonal produce and lean proteins.

10 Articles 8 Recipes
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