Artichoke Risotto
4 tender globe artichokes (see method) 2 pints (1.2 litres) chicken stock 1 small onion 12 oz (350 g) risotto rice (e.g. arborio) 21h.floz (70 ml) dry vermouth or dry white wine 2oz (60g) unsalted butter 1 tbsp olive oil 1-2oz (30-60g) grated Parmesan cheese clove garlic, peeled and grated (optional) salt and pepper Bring [...]
Artichoke Fricasse
12 tender young globe artichokes or 16 artichoke bottoms vegetable stock 5 eggs 511 oz (150 ml) creme fraiche or double cream 11h lemons 1 tbsp chopped parsley 2 tbsp chopped fresh basil 1 tbsp olive oil noz (40g) butter nutmeg salt and pepper Serve with: thick slices of French bread, toasted green salad Prepare [...]
Artichoke Bottoms In Cheese Sauce
6 large globe artichokes vegetable stock juice of 1 lemon 1 oz (30 g) grated Gruyere cheese butter For the cheese sauce: 14fl oz (400 ml) bechamel sauce or veloute sauce 2 egg yolks oz (40 g) grated Gruyere cheese Garnish with: tomato rosebuds Serve with: Courgette puree Gently boil the artichoke bottoms in vegetable [...]
Artichoke and Egg Pie
12 tender young globe artichokes 1 lb (500g) olive oil pastry or 8 oz (225g) puff pastry 1 lemon 1 medium sized onion (41hoz/ 130 g), finely chopped 1 bay leaf 9 eggs 2 oz (60g) grated hard cheese 1 small clove garlic, peeled and finely chopped 1 tbsp finely chopped fresh marjoram leaves 9 [...]