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Artichokes in Butter Sauce (Artichauts au Beurre Moussant) (Serves 6 to 8) 6 good-sized artichokes (see Artichokes and Artichoke Bottom for instructions) 1/4 cup water dash salt freshly ground white pepper juice of 1/2 lemon 1/2 cup (1 stick) sweet butter, cut into pieces Place artichokes in a large kettle with boiling, salted water. Bring to a boil again, covering the kettle to hasten the process and then cook, uncovered, at a rolling boil for about 45 minutes or until a leaf will pull out easily. Cool immediately under running water to stop the cooking. When cold, spread the leaves apart so you can reach the interior easily. Then pull out the center cone of leaves, all in one piece. This will expose the choke. Scrape out the choke with a teaspoon. Turn the leaves upside down and replace in the hollow of the artichoke. Place a sprig of parsley on the artichoke. To serve, arrange on folded napkins. It is better to serve the artichokes lukewarm or cool, but not cold. They lose some flavor if they are cooled in the refrigerator. Butter Sauce Bring the water, salt, pepper, and lemon juice to a rolling boil. Add the butter, bit by bit, shaking the saucepan back and forth until all the butter has been absorbed and the mixture start to foam and rise. At this point the butter will homogenize with the water and thicken. It is important to stop the cooking at this particular moment because if the butter heats longer it will break down and clarify again. This is a kind of beurre blanc. Pour into a heated serving boat and serve immediately. Return to Top |
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