Artichokes with Chervil

Name: Artichokes with Chervil (Émincé d’artichaut au cerfeuil)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: For four people
Cuisine: French
Ingredients: salt, pepper; salt, pepper; several sprigs of fresh chervil; ½ tablespoon Dijon mustard; 150 ml (¼ pint) double cream; 2 tablespoons dry white wine; 30 g (1 oz) butter; 1 shallot, chopped; 5 tablespoons distilled vinegar; 1 lemon; 6 medium globe artichokes

Émincé d’artichaut au cerfeuil

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

6 medium globe artichokes
1 lemon
5 tablespoons distilled vinegar

Europe
France
Side dish
Mediterranean
Vegetarian
Gluten-free

Method

Choose very fresh artichokes, preferably the purple ones. Break off the stalk level with the base and pull off the two rows of coarse leaves around it. With a very sharp vegetable knife, trim away the leaves to expose the bases of the artichokes, rub each one with half the lemon as soon as it is ready, and throw it straight into a bowl of cold water acidulated with 5 tab