Sweetbreads and Artichokes on Toast

Name: Sweetbreads and Artichokes on Toast
Ingredients: 4 whole chives, for garnish; 4 slices brioche or other rich egg bread, toasted; ¼ cup heavy or whipping cream Salt and freshly ground black pepper, to taste; ¼ cup heavy or whipping cream Salt and freshly ground black pepper, to taste; 4 slices brioche or other rich egg bread, toasted; 1 tablespoon snipped fresh chives; 1 pound veal sweetbreads; ¾ cup homemade beef stock or canned broth; ¾ cup homemade beef stock or canned broth; 1 cup artichoke hearts (fresh, frozen and thawed, or canned in water and drained), quartered; ¼ cup heavy or whipping cream Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 tablespoon unbleached all-purpose flour; ¾ cup dry white wine

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Sweetbreads must be handled with care, and their preparation takes a while, but the delicate flavor and texture make it worth the effort. If chive blossoms are in the market when you’re shopping, grab them up for garnish. Edible violets would be beautiful too.

Ingredients

1 pound veal sweetbreads
1 tablespoon olive oil
1 table

Main course

Method

Place the sweetbreads in a bowl, cover with cold water, and soak for 1 hour.
Bring a saucepan of water to a boil, add the sweetbreads, and simmer for 5 minutes. Drain the sweetbreads and place them in a bowl of ice water; leave them for several minutes, until they are fully cooled. Then use a sharp knife to trim away all the membranes. Pat dry with paper towels