Semolina quenelles with artichoke cream

Ingredients

• 200 gsemolina
• 1 lwater
• 30 gbutter
• 1 whole egg and 2 egg yolksegg and egg yolks
• 30 ggrated Parmesan
• to tastesalt
• to tasteblack pepper
• 7artichokes
• 1 smallonion
• 70 gbutter
• 150 gcooking cream
• 1lemon
• ½ glass (about 75 ml)dry white wine
• to tasteparsley
• to tastemint
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Clean artichokes

   Remove the tough outer leaves and thorny tips from the artichokes.

2. 2

   Slice and soak

   Slice the artichokes and leave them in water acidulated with lemon for 30 minutes. Melt the butter in a pan and cook the finely chopped onion until lightly golden.

3. 3

   Cook with wine

   Add the artichokes and let them take on the flavour of the onion and butter. Pour in the white wine and let it evaporate.

4. 4

   Finish the artichokes

   Season with salt and pepper and cook the artichokes through, for about 20 minutes. Shortly before taking the pan off the heat, stir in the cream and finely chopped parsley and mint.

5. 5

   Blend the sauce

   Divide the artichokes into two portions and blend one portion. Then prepare the quenelles by bringing the water, butter and a pinch of salt to the boil.

6. 6

   Add the semolina

   When the water boils, gradually rain in the semolina, stirring quickly with a wooden spoon to prevent lumps forming.

7. 7

   Cook the mixture

   Keep stirring for 10 minutes, or until the semolina is fully cooked. Remove it from the heat and stir in the cheese, pepper and eggs, mixing continuously.

8. 8

   Shape the quenelles

   Take a little semolina mixture with a wet spoon, then press it with a second wet spoon to compact it.

9. 9

   Boil the quenelles

   Pass the mixture from one spoon to the other to shape it into a small oval dumpling. Once all the quenelles are shaped, cook them in boiling salted water for about 10 minutes.

10. 10

    Dress and serve

    As soon as the quenelles rise to the surface, lift them out with a slotted spoon. Coat them with the artichoke cream, garnish with the sliced artichokes and serve immediately.

What are semolina quenelles?

Quenelles are oval dumplings shaped between two spoons; here, the mixture is made from cooked semolina enriched with butter, egg and Parmesan. This Italian first course pairs them with artichokes cooked in wine and cream.

The method combines a smooth, soft dumpling with a sauce that has both blended and sliced artichokes. Mint and parsley give the creamy sauce a fresh, aromatic finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 12g protein, 34g carbs, 25g fat.

Semolina supplies most of the carbohydrates, while butter, cooking cream and egg yolks account for much of the fat; the eggs, Parmesan and semolina contribute protein. Serve a moderate portion with a green salad or vegetables to add freshness and balance the rich sauce.

Choosing the artichokes

Fresh artichokes: remove the tough outer leaves and thorny tips before slicing. The recipe does not specify a variety, so use artichokes that feel firm and have compact leaves.

Lemon water: soaking the slices for 30 minutes helps limit browning while you prepare the rest. Drain them before adding them to the pan.

Building the sauce

Onion and wine: soften the finely chopped onion in butter, then add the artichokes and white wine. Let the wine evaporate before seasoning and continuing the cook.

Cream and herbs: stir these in shortly before the artichokes are ready. Blend half the cooked artichokes for the sauce and keep the other half sliced for serving.

Getting smooth semolina

Steady pouring: add the semolina gradually to the boiling water and butter while stirring briskly with a wooden spoon. This helps keep the mixture free of lumps.

Full cooking: stir for 10 minutes, or until the semolina is cooked through. Off the heat, mix in the Parmesan, pepper and eggs continuously so they are distributed evenly.

Shaping and cooking

Wet spoons: use two damp spoons to press and pass the semolina mixture into small ovals. Re-wet the spoons if the mixture starts sticking.

Boiling water: cook the shaped quenelles in salted boiling water for about 10 minutes. Their rise to the surface is the cue to lift them out with a slotted spoon.

Serving the dish

Serve the quenelles as soon as they are drained, coated with the artichoke cream and topped with the reserved sliced artichokes. This keeps the dumplings warm and lets their soft texture contrast with the pieces of vegetable.

For a fuller meal, serve them with a crisp green salad or simply cooked vegetables. Keep accompaniments lightly dressed to balance the buttery, creamy sauce.

Recipe notes & tips

• Keep the sliced artichokes in lemon water while you prepare the onion and pan.
• Add the semolina in a steady, gradual stream rather than tipping it in all at once.
• Use a wooden spoon to stir the semolina mixture briskly as it thickens.
• Wet both spoons before shaping each quenelle to reduce sticking.
• Lift the quenelles out as soon as they rise to the surface.
• Have the artichoke cream ready before boiling the quenelles so you can serve them promptly.

Variations

• Herb balance: adjust the parsley and mint to suit your preference while keeping both in the sauce.
• More pepper: add extra black pepper to the semolina mixture for a more pronounced savoury note.
• Chunkier sauce: blend a smaller portion of the cooked artichokes for more slices in the sauce.
• Smooth finish: blend the artichokes thoroughly for a more even cream.
• Wine alternative: use water in place of the white wine if you prefer to cook without wine.

Common mistakes to avoid

• Lumpy semolina: pour it in gradually while stirring briskly.
• Browned artichokes: keep the slices immersed in lemon water during the 30-minute soak.
• Uneven sauce: blend one portion of the cooked artichokes and reserve the other portion sliced.
• Sticky quenelles: wet both spoons before pressing and shaping the mixture.
• Overcooked quenelles: lift them out when they rise to the surface, after about 10 minutes.
• Cool serving: finish the sauce before boiling the quenelles and serve as soon as they are dressed.

How to store

Store leftover quenelles and artichoke sauce in a covered container in the fridge for up to 2 days. Reheat gently in a pan with a small splash of water, stirring carefully so the quenelles do not break apart.

Frequently asked questions