133 Globe Artichoke Purée

Main ingredients

• 6 globe artichokes weighing about 300 g (10½ oz) each
• 1.5

1. Snap the stalks of the artichokes and pull them off by hand. Cook them in a large pan of boiling salted water, acidulated with lemon juice for forty-five minutes.
2. Let them cool, then remove leaves and choke.
3. The hearts, now completely bare, are cut in quarters and puréed in the liquidiser with the crème fraîche and 15 cl (¼ pint) of the water in which