Artichoke ice creams

Cook the artichoke bottoms in a pan with a drizzle of oil, 1 clove of garlic, a pinch of salt and pepper and 3 glasses of water, until they are soft. Meanwhile, clean the 3 artichokes by removing the outer leaves and the barbecue in the center, then cut into thin slices and cook in a pan with 1 clove of garlic, a drizzle of oil and a pinch of salt and pepper. Cool everything quickly in the blast chiller with the function of blast chilling for about twenty minutes.

Whip the cream. Heat the spread cheese in a saucepan, adding the sheets of jelly previously soaked in cold water and squeezed and mixing well so that the jelly melts and amalgams with the cheese. Add the cheese to the whipped cream, add the artichokes in slices, the funds reduced to cream and the chopped nuts to the knife and mix.

Divide the cheese dough and artichokes into the various popsicle moulds, insert the wooden stick and freeze with the function of shock freezing in order to obtain small salted ice-creams. Take them out of the freezer 45 minutes before serving.

You can store your artichoke ice cream in the freezer for several months!