INGREDIENTS

6 artichokes

2 tablespoon lemon juice

4 cups water

Ice

100 grams Cheddar Cheese

1 tablespoon scallion

1 tablespoon chopped onion

8 tablespoons thick cream

3 tablespoons marinated chipotle chile

4 tablespoons butter

1 tablespoon oil

Salt to taste

PREPARATION

1. Preheat the oven to 240ºc

2. Clean artichokes by removing the outer leaves and leaving only the heart.

3. In a pan, heat water with a little salt. When hot, add artichoke hearts and lemon juice. Cook for 30 minutes over medium heat or until artichokes are soft. Remove artichoke hearts and put in ice water. Keep hot broth.

FOR THE FILLING

4. Mince onion. Finely grate Cheddar Cheese. Finely chop scallion in julienne. Set aside separately.

5. Heat oil in pan with 2 tablespoons of butter. Add onion and cook until transparent. Add the cream without stopping to move. Then the marinated chipotle and 3/4 parts of Cheddar Cheese. Cook without stopping to season and incorporate well.

6. Fill the artichoke hearts with the above mixture.

7. Baste a pan with the remaining butter. Place stuffed artichoke hearts. Bathe with cooking broth and add the rest of the grated Cheddar cheese on top.

8. Bake for 8 minutes or until Cheddar Cheese browns lightly.

9. Serve artichokes au gratin and finish giving freshness with scallion.