How to Prepare Perfect Bacalhau in Artichoke Cream Sauce

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, bacalhau in artichoke cream sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Cover and cook until the artichokes are. Stir in artichoke hearts, lemon juice, and red pepper. Melt butter in a large skillet over medium high heat. Add the milk, heavy whipping cream and mix until well incorporated.

Bacalhau in Artichoke Cream Sauce is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Bacalhau in Artichoke Cream Sauce is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have bacalhau in artichoke cream sauce using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Bacalhau in Artichoke Cream Sauce:

1. Take 2 medium pieces of bachalau (salted cod)
2. Prepare 3 medium red potatoes (peeled and sliced)
3. Take 1 yellow onion diced
4. Make ready 2 Tbsp olive oil
5. Get 1 Tbsp minced garlic
6. Get 1 cup quartered artichoke hearts
7. Get 1 cup heavy cream
8. Take 1 cup dry white wine
9. Make ready 1/2 cup grated Parmesan cheese
10. Prepare 1 tsp dried thyme
11. Make ready 1 tsp dried tarragon
12. Get 2 tsp paprika
13. Prepare 1 bay leaves
14. Make ready 3 tbsp unsalted butter
15. Get 1 1/2 tbsp lemon juice
16. Make ready Kosher salt

I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip. This quick dipping sauce for artichokes has just mayonnaise, garlic, basil, lemon juice, and Worcestershire sauce.

Steps to make Bacalhau in Artichoke Cream Sauce:

1. You must soak the Bacalhau in fresh water for at least 24 hours. During this initial soak change the water out at least once, the longer you soak and change the water out the less salty the fish will be.
2. With a sharp knife remove the skin & any bones from the fish then cut the fish into 3/4  in  pieces.
3. In a large oven save pan heat the olive oil and 1 tbsp  of the butter until it is hot. Then sear the fish pieces until light golden brown on both sides (approximately 3-4 minutes per side) then remove to a separate plate.
4. Add the onion and garlic to the remaining oil in the pan and sauté until the onions start to turn translucent.
5. Add the artichokes, potatoes, and paprika to the pan and allow to heat for about 3 minutes.
6. Add the fish, cream, wine, thyme, tarragon, lemon juice remaining butter and bay leaf to the pan and bring to a simmer.
7. Preheat the oven to 350°F
8. Cover the top of the mixture with the parmesan cheese cover and place in the oven for approximately 35-40 minutes.
9. Remove from the oven, let cool for 10 minutes remove the bay leaf then serve and enjoy.

A rich, creamy, cheesy, not greasy dip. This quick dipping sauce for artichokes has just mayonnaise, garlic, basil, lemon juice, and Worcestershire sauce. This quick dipping sauce for artichokes has just mayonnaise, garlic, basil, lemon juice, and Worcestershire sauce. Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides.

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