Salad Artichoke and Cream Charger Baps
You might not think of cream chargers when
you are thinking of sandwiches – but that is because you aren’t really thinking
enough. This recipe is actually quite easy and makes good use of whipped cream
dispensers – but it retains a level of sophistication. Instead of the classic bap
sandwich, you can make a wonderful artichoke bap salad. The tender artichokes’ taste
is highlighted by the creamy dressing and the additional flavors in this
delicious dish.
Ingredients:
- 8 big artichokes;
- 310 milliliters of half-and-half cream with fat content of 10%;
- 180 milliliters of yogurt;
- 2 tablespoons of grainy mustard or Dijon;
- salt;
- pepper;
- 80 milliliters of white wine or red wine vinegar;
- 2 bacon slices that have been cooked crisp;
- 125 grams of smoked turkey chopped into small pieces;
- 2 large tomatoes chopped into pieces;
- 2 liters of leaf lettuce.
Instructions:
Scrub all of the artichokes and then cut them into small cubes or pyramid shapes. Take a pot and fill it with cold water. Put the artichoke cubes in it and then cover it properly. Boil the water with artichokes and add a pinch of salt. Reduce the heat and let the water simmer for quarter of an hour or until the artichoke cubes boil properly. Remove the water and put the cubes in a big bowl. Let them cool for several minutes.
Everyone loves baps - even my mum, she isn't quite so keen on chokes though.
While the artichokes are cooling, take a large bowl and mix the yogurt, cream, mustard, a pinch of salt and some pepper. Whisk until it becomes smooth and then add the vinegar slowly while continuously whisking. After that, add the bacon and stir. Let it stand until it thickens or for at least 10 minutes. Pour half of the dressing you have made over the artichokes.
The rest of the dressing should be put in the fridge. Put the salad in the fridge too and let it stay there until it reaches room temperature. This will take about half an hour or longer.
Pour the rest of the dressing over some artichokes and add the tomatoes and the turkey. Add some salt and pepper to make it taste better. Serve it on top of some lettuce. You can also cover the salad and leave it in the fridge for no more than 1 day.
This would be an interesting time to check for potential allergies.
If you want to save yourself some time, you can buy bacon strips which are pre-cooked. Cook them according to the directions on the package and crumble them if you have to before you put them in the dressing.
When you are choosing the artichokes, make sure they are round so that the boiling is easier. Oblong artichokes sometimes crumble when they are used for salads.
Ingredients:
- 8 big artichokes;
- 310 milliliters of half-and-half cream with fat content of 10%;
- 180 milliliters of yogurt;
- 2 tablespoons of grainy mustard or Dijon;
- salt;
- pepper;
- 80 milliliters of white wine or red wine vinegar;
- 2 bacon slices that have been cooked crisp;
- 125 grams of smoked turkey chopped into small pieces;
- 2 large tomatoes chopped into pieces;
- 2 liters of leaf lettuce.
Instructions:
Scrub all of the artichokes and then cut them into small cubes or pyramid shapes. Take a pot and fill it with cold water. Put the artichoke cubes in it and then cover it properly. Boil the water with artichokes and add a pinch of salt. Reduce the heat and let the water simmer for quarter of an hour or until the artichoke cubes boil properly. Remove the water and put the cubes in a big bowl. Let them cool for several minutes.
Everyone loves baps - even my mum, she isn't quite so keen on chokes though.
While the artichokes are cooling, take a large bowl and mix the yogurt, cream, mustard, a pinch of salt and some pepper. Whisk until it becomes smooth and then add the vinegar slowly while continuously whisking. After that, add the bacon and stir. Let it stand until it thickens or for at least 10 minutes. Pour half of the dressing you have made over the artichokes.
The rest of the dressing should be put in the fridge. Put the salad in the fridge too and let it stay there until it reaches room temperature. This will take about half an hour or longer.
Pour the rest of the dressing over some artichokes and add the tomatoes and the turkey. Add some salt and pepper to make it taste better. Serve it on top of some lettuce. You can also cover the salad and leave it in the fridge for no more than 1 day.
This would be an interesting time to check for potential allergies.
If you want to save yourself some time, you can buy bacon strips which are pre-cooked. Cook them according to the directions on the package and crumble them if you have to before you put them in the dressing.
When you are choosing the artichokes, make sure they are round so that the boiling is easier. Oblong artichokes sometimes crumble when they are used for salads.
