Artichoke & Asparagus in Cream Sauce

On her arm she had a garden trug filled with globe artichokes which she held up to show him. “Did you ever see anything as perfect, James? Such a blend of purple and green. They’re a different variety from all the green ones we have been growing. They are supposed to be more succulent. They’re certainly exquisite looking, aren’t they? They remind me of those porcelain ones we went near to buying in Paris”.

“A Marriage” from A Family Likeness ~ Mary Lavin

My next recipe, for Artichokes and Asparagus in a Cream Sauce, comes from an Irish cookbook with a literary twist. It is an Irish cookbook with the favorite foods of Irish writers and poets, called A Trifle, A Coddle, A Fry, by Veronica Jane O’Mara & Fionnula O’Reilly. Having my BA in English Literature, as well a Culinary Arts degree, and a passion for both writing and food, I thought this would be a fun little twist.

Ms. Lavin was an American born writer who moved to Dublin with her Irish mother at the age of 9. She lived and wrote in Dublin from that point on, until her death. She wrote of ordinary tales from ordinary people, and a lot of her writings featured her favorite foods. This recipe for Artichokes and Asparagus in a Cream Sauce was among her favorites. It reminded her of her family vacations in France. She said “artichokes always [made her] think of good times, when [they] all ate too much and didn’t care a bit”. (p. 188)

Artichokes and Asparagus in Cream Sauce

Of course, I took some poetic liberties and adjusted the recipe to make it more my own. Would you expect anything any different? 🙂

I used fresh asparagus, whereas Ms. Lavin suggested to use canned asparagus. Why on earth would I use canned vegetables when fresh is so much better????? Because I used fresh asparagus, I had to blanch them first. I blanched them in boiling water for about five minutes, or just until they were mostly tender. Then I ran them under ice cold water to stop the cooking process before cutting them into spears about one inch long.

2 cans artichoke hearts or bottoms, drained and rinsed

1 bunch asparagus

1/2 cup heavy whipping cream

6 TBSP butter, divided

4 egg yolks

salt & pepper to taste

2 TBSP lemon balsamic vinegar

1 shallot, diced fine

2-3 TBSP fresh tarragon, chopped

2-3 TBSP fresh parsley, chopped

Once the asparagus is cooked and cut, toss it together with the artichoke hearts.

Saute the shallots in 2 TBSP of butter for about 3-5 minutes, or until they are softened and translucent.

Then add to the asparagus and artichoke hearts.

To make the cream sauce, I actually made it like I would make a hollandaise sauce, since it is very similar. Melt the remaining butter in a separate container. Combine the egg yolks and cream together and place over a pot of boiling water. Add the melted butter to the cream and egg mixture, while stirring constantly so the eggs to cook or scramble, and keep stirring just until it begins to thicken. Then add the lemon balsamic vinegar, tarragon salt and pepper and parsley and mix in thoroughly.

Heat the vegetable mixture to make it hot, then pour the sauce over the vegetables and serve immediately.

Everyone loved this unique combination of vegetables and flavors, and you will too.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.