Fonds d’Artichauts au Foie Gras “la Mère Brazier”

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 8 large artichokes
  • juice of 1 lemon
  • boiling water, salted


To prepare artichokes: cut off stalks and tough outer leaves; slice through leafy part down to 2 last rows of leaves nearest stalk. Then pare off remaining leaves until only artichoke heart is left. Remove “choke” with the sharp edge of your knife and place artichoke hearts in cold water with the juice of a lemon added to preserve colour.

Poach artichoke hearts in boiling salted water f