Artichoke Mousse

Name: Artichoke Mousse (Purée d’artichauts)
Cuisine: Swiss
Ingredients: 3 large globe artichokes; 1 egg; squeeze of lemon juice; salt and freshly ground pepper; 30 ml (2 tbsp) curd cheese; 100 g (4 oz) low-fat natural yoghurt; 10 ml (2 tsp) finely cut chervil leaves; pinch of Cayenne pepper; salt; parsley sprigs to garnish

Purée d’artichauts

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This mousse goes well with meat dishes, particularly lamb.

Ingredients

3 large globe artichokes
45 ml (3 tbsp) curd cheese

Europe
France
Switzerland
Side dish
Starter
Gluten-free
Vegetarian

Method

Break off the stalks of the artichokes so that the tough fibres come away from the bottoms.
Cook the artichokes in lightly salted water for 30-40 minutes (they are cooked when the leaves can be pulled away easily).
When cool, take off the leaves, remove and discard the hairy choke, and chop the artichoke bottoms. Using a spoon, scrape the flesh from the