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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
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