3977 Purée or Cream of Globe Artichokes

Method

Choose some very tender artichokes and trim well into artichoke bottoms. Half cook them in salted water keeping them very white, then finish cooking in butter. Pass the bottoms through a fine sieve together with the butter from the cooking, replace in the pan, then add half its amount of smooth mashed potato.

Finish the purée with a little fresh butter and a little brown butter which is added to bring out the flavour of the artichokes.

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