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Candied Artichokes Stuffed with Foie Bechamel Sauce

The artichoke is one of those ingredients that mark the gastronomic calendar with almost ceremonial precision. Its season, which extends mainly between the months of winter and spring, represents a window of opportunity for culinary professionals: it is the time to work with a product at its optimum point of flavor, texture and versatility.

This recipe for Artichoke confit stuffed with foie and Pedro Ximénez béchamel, created by Javier Sánchez, a chef who continues to collaborate with us for yet another year, is a demonstration of how to respect the seasonality of the product and, at the same time, elevate it technically without losing its essence. It is not about disguising the artichoke: it is about enhancing it, surrounding it with flavors that complement it without dominating it.

Bechamel of foie and Pedro Ximénez: complexity in layers

The bechamel sauce that fills the artichokes is not a conventional bechamel sauce. The addition of foie – a noble ingredient of classic gastronomy – provides a fatty unctuousness that envelops the palate, while the Pedro Ximénez, a sweet sherry wine with notes of raisins, figs and wood, introduces a deep aromatic dimension that balances the richness of the foie.

This combination of flavors-vegetable, fatty, sweet-could be risky if not technically well executed. That’s where Gelcrem HOT, our clean-label functional native starch, comes in.

Gelcrem Hot: the technical basis that underpins complexity

In a traditional béchamel sauce made with roux, butter and cooked flour add not only thickening but also flavor. However, in a preparation where we already have the fat of foie gras and the aromatic complexity of Pedro Ximénez, adding butter can saturate the lipid profile and mask more subtle flavors.

Unlike starches that generate pasty or gummy textures, Gelcrem Hot produces a creamy, smooth and melting béchamel sauce that integrates perfectly with the candied artichoke without creating uncomfortable contrasts. The béchamel maintains its structure even after stuffing the artichokes and subjecting them to a final gratin or hot rest. It does not separate, does not lose body, does not generate syneresis.

Candied Artichokes Stuffed with Foie Bechamel Sauce

This recipe for confit artichokes stuffed with foie and Pedro Ximénez béchamel, created by chef Javier Sánchez, is a demonstration of how to respect the seasonality of the product and, at the same time, elevate it technically without losing its essence.

Ingredients

Candied artichokes
- 4a -
  Artichokes
- qs -
  Sunflower oil
- 1a -
  Rosemary branch
- 1a -
  Thyme branch
- 2a -
  Garlic cloves
- 10g - Ascorbic acid
Foie and Pedro Ximenez bechamel sauce
- 500ml -
  Whole milk
- 100g -
  Foie
- 50ml -
  Pedro Ximenez wine
- qs -
  Salt and pepper
- 3g -
  Nutmeg
- 20g - Gelcrem Hot

Prepared by

Candied artichokes
1. Clean the outer leaves of the artichokes and cut off the stem.
2. Cut off and discard the upper part of the artichoke and with the help of an artichoke corer remove the hairs from the heart of the artichoke.
3. Place the cleaned artichokes in a bowl with water and ascorbic acid before candying.
4. Fill a casserole with the oil, artichokes, clean stems, herbs and garlic. Cover with a cartouche and cook over low heat for 30 minutes or until the artichoke does not resist when pierced with a toothpick.
5. Once slightly cooled, drain upside down from the oil.
Foie and Pedro Ximenez bechamel sauce
1. In a casserole brown the foie escalopes on both sides.
2. Deglaze with the wine and season with salt and pepper.
3. Stir in the milk and nutmeg.
4. Grind and strain. Allow to cool.
5. Add the hot Gelcrem by stirring with a whisk and bring to a boil to activate.
6. After a few minutes of boiling, the sauce will be ready.
7. Strain again and reserve in a bowl until serving.
To conclude
1. Fill the artichokes with the béchamel sauce and bake au gratin in the oven until golden brown. TIP: You can freeze the artichokes once filled to regenerate and have them ready to serve.