3974 Quartiers d’Artichauts Dietrich


Trim and cut 12 Provence artichokes into quarters. Cook quickly in butter with a little chopped onion, then then add sufficient thin Velouté and mushroom cooking liquor to barely cover. Allow to cook gently.

When cooked, place the artichokes in the centre of a border of Risotto containing some white Piedmont truffle. Reduce the cooking liquor, finish with a little cream and pour over the artichokes.