How to make
Prepare a large bowl of water and squeeze the juice of 1/2 a small lemon into it. If you don't have a lemon, parsley - 2-3 sprigs dipped in water - also works. This will prevent the artichokes from darkening after peeling.
Clean the vegetable by peeling off a few layers of the outer leaves - they are tough and inedible, but they make a wonderful, healthy decoction or tea, so don't throw them away.
When you get to the tender core, it will become clear, because you will feel how the leaves are more delicate and more gently green.
Cut off the top of the artichoke, about 1 finger or a finger and a half. If it has a short stalk, peel it too, it is eaten and not thrown away.
As soon as you clean one artichoke, cut it in half lengthwise and drop it into the bowl of water.
Remove the cleaned vegetable from the water and boil it with a pinch of salt, until it softens (about 20 minutes), but this also depends on the size of the artichoke. The heat should be high at the beginning and then reduced to moderate, so that it does not boil violently and so that the leaves don't fall apart. For the same reason, don't boil it too long, so that it doesn't soften too much - the vegetable dish will still be tasty, but the artichoke will not maintain its integrity and the dish we will serve won't be as beautiful.
Remove them with a slotted spoon and arrange the artichoke halves on a thick layer of kitchen paper to strain excess water.
Prepare the delicious sauce, by heating the cream and stirring the cream cheese into it, until a smooth mixture is obtained.
Add the spices and salt (be careful with the salt, if the cheese is very salty) and grate the manchego, by setting aside long strips of it for decoration. I peel them with a regular vegetable peeler.
If you're having trouble finding Manchego, you can use another hard, flavorful, mature cheese of the same type, such as mature Gouda, Parmesan, or others.
Cheeses of the softer, stretchy type are not recommended.
Stir the sauce, until the manchego is completely dissolved and smooth.
Immediately distribute into two deep plates and arrange the artichokes on top, drizzled with a little olive oil and salt. Garnish with the strips of Manchego cheese and serve the Artichoke in Manchego Sauce warm.
Enjoy your meal.
