Artichoke velouté with truffle

Silky artichoke velouté scented with a drop of truffle oil and a hint of cream — a light keto-adapted starter.

Ingredients

artichoke hearts (jarred)

vegetable stock

shallots, chopped

light cream (or plant-based)

truffle oil (a few drops)

Instructions

1. Sweat the shallot in a little oil until translucent.
2. Add the artichoke hearts, cover with stock and simmer 12–15 minutes until tender.
3. Blend until smooth, adjust texture with stock or water if needed.
4. Stir in the light cream, adjust seasoning and warm gently without boiling.
5. Serve hot with a few drops of truffle oil and freshly ground pepper.

Variants

• Top with crispy lardons for a non-vegetarian option.
• Use coconut cream for a dairy-free alternative.

Tips

• Don't overheat after adding truffle oil to preserve the aroma.
• Pass through a sieve for an ultra-smooth texture.

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