artichauts Clamart



  • masculine Trimmed and divided artichokes with choke removed, cooked slowly in the oven in water with diced carrots, fresh peas, bouquet garni and salt; when cooked, bouquet garni removed, cooking liquor thickened with beurre manié and the whole served in same dish. A simpler alternative has cooked artichoke bottoms filled with a sieved purée of the bases of the sepals and piled with cooked young new peas (petits pois).