Doc V's Healthy Kitchen

Elegant cooking is not really my thing. During weekends I try to add some extra effort ( without adding too many kcal). Tonight farro ( less carbs than risotto rice), artichokes and a creamy parmesan sauce are the ingredients for our dinner.

Chop and fry 1 red onion, 4 garlic cloves and 1 chili in 20 grams of melted butter. Stir. Add 150 grams of good quality farro. Bake until glazy. Add 1 table spoon of dried thyme. Bake and stir. Add 500 ml of ( homemade) chicken or vegetal stock bits by bits. Stir regularly. In the meantime, clean 6 baby artichokes. Cut in quarters. Put them in cool water with the juice of 1 lemon. Once the farro is al dente and the liquid is absorbed, stop the fire. Mix with 10 grams of grated parmesan. Cover a baking tray with baking paper. Put 2 timbals on the tray. Fill the 2 timbals with the farro risotto. Bake in the preheated oven at 200° for 15 minutes.

Fry the drained and dried artichokes in 2 table spoons of olive oil. Turn regularly. Heat 125 ml of low fat cream in a saucepan. Season with nutmeg and some salt. Once hot, add 30 grams of grated parmesan. Stir regularly.

Serve the timbals with the roasted artichokes, the cheesy cream and arugula salad. Have a lovely weekend. Hope to see you soon, dear friends/colleagues, Ann, Katrien en Peter😘.