4090 Crosnes à la Milanaise

Method

Blanch, drain and dry the artichokes then stew them together with a little butter for 12–15 minutes. Arrange in layers in a timbale sprinkling each layer with mixed grated Parmesan and Gruyère cheese. Moisten with a little very good gravy from braised beef, sprinkle the top with grated cheese and gratinate.

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