This sauce is made by folding boiled artichoke hearts into a butter-flour base and finishing it with kaymak (clotted cream). It works well spread on breakfast slices or served alongside boiled vegetables. Adding the kaymak at the very end keeps the sauce smooth.
Boil the cleaned artichoke hearts in water with lemon juice added for 12 minutes until soft, then drain and chop into small pieces.
Melt the butter in a pan, stir in the flour and cook for a minute without letting it clump. Pour in the milk gradually, stirring, and cook over low heat until the sauce thickens.
Add the chopped artichokes to the thickened sauce, season with salt and pepper, and cook for 3 more minutes. Stir in the kaymak at the very end and take off the heat; if it boils the sauce can split.
Never let the sauce boil after adding the kaymak, as high heat will make it split and lose its smoothness. Allergens: contains wheat (gluten), milk and dairy.
Kaymağı en sona bıraktığım için sos hiç ayrışmadı, kıvamı tam istediğim gibi pürüzsüz oldu.
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