Peel the artichokes. Bring a pan with water to a boil and add salt. Cook the artichokes 5–7 minutes until nearly done. Swiftly rinse and cut into slices as thin as possible. This is easiest on a mandolin, but a sharp knife also works.
Beat the cream with the crème fraîche and season with salt and pepper.
Butter the oven dish and
Place a third of the artichokes slices in the oven dish, sprinkle with a portion of the gruyere and top with a portion of the cream. Continue until all the ingredients are used. Finish with the cheese and place the dish in the oven.
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