Creamy Parsley Sauce With Boiled Artichokes Recipe

About this recipe

A delightful Jain-friendly dinner dish featuring tender artichokes in a creamy parsley sauce. This recipe is perfect for those seeking a flavorful and satisfying vegetarian meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 200G Mergulo Original Plant-Based Butter
• 250G Holland & Barrett Nutritional Yeast Flakes
• 220 Ml The Coconut Collab Plant-Based Double Cream
• - Tata Salt
• 20G Thai "Hand" White Pepper Powder, 20G

Instructions

1. 1. Wash the artichokes thoroughly and peel them to remove the outer skin. Slice them into even pieces.
2. 2. Place the sliced artichokes in a saucepan with a small amount of salted water. Cover and boil for 10 to 15 minutes until they are tender.
3. 3. Drain the cooked artichokes well and set them aside.
4. 4. In a separate saucepan, melt the butter over medium heat.
5. 5. Add the flour and a pinch of nutritional yeast to the melted butter, stirring constantly to form a smooth paste.
6. 6. Gradually pour in the double cream while stirring continuously to avoid lumps. Add salt and white pepper to taste.
7. 7. Cook the sauce over medium heat, stirring frequently, until it thickens and becomes bubbly. Remove from heat.
8. 8. Stir the chopped parsley into the sauce.
9. 9. Serve the creamy parsley sauce generously over the boiled artichokes. Enjoy warm.