/ Recipes / Artichoke hearts with St-Feuillien Grand Cru
Artichoke hearts with St-Feuillien Grand Cru
Preparation
Reduce the veal stock to a quarter of its volume to achieve a meat glaze.
Add the St-Feuillien Grand Cru, shallots, and mushrooms.
Bring to a boil and reduce by half again.
Season with salt and pepper and add the chopped basil.
Reheat the artichoke hearts, arrange them on a bed of salad, and cover them with the sauce.
A seasonal starter that varies from the traditional artichoke vinaigrette and that, when accompanied by a St-Feuillien Grand Cru, will delight your guests.
Ingredients
- 4 large freshly cooked artichoke hearts
- 25cl veal stock
- 1 tablespoon finely chopped shallot
- 1 tablespoon coarsely chopped basil
- 50 g mushrooms very finely chopped
- 10cl St-Feuillien Grand Cru
Discover also
See all Recipes
Desserts
Grisette wild berries sorbetA refreshing dessert with century-old beer
Dishes
Veal breasts with St-Feuillien BlondeA typical Walloon recipe!
Dishes
Belgian Blue Beef Fillet with candied Shallots in St-Feuillien TripleA succulent dish with Belgian meat
Entries
Mushrooms in a St-Feuillien Blonde sauceA delicious seasonal starter
Entries
Fried zucchini flowers with St-Feuillien BlondeTo be enjoyed as an appetizer or as an aperitif
Dishes
Cod fillets with St-Feuillien BlondeA traditional dish made with St-Feuillien Blonde
Dishes
Pork tenderloin with St-Feuillien BruneBest enjoyed with a St-Feuillien Blonde !
