Artichokes Clamart
Instructions:
- 10 10 Artichokes, large
- 1 1 Lemon, cut in half
- 1 oz 30 g Flour
- 3 pt 1.5 L Water, cold
- 11â„2 fl oz 50 mL Lemon juice
- 1 tbsp 15 mL Salt
- 10 oz 300 g Peas, frozen
- 3 oz 90 g Butter
- to taste to taste Salt
- to taste to taste White pepper
- pinch pinch Dried basil
- Prepare artichoke bottoms by trimming. Rub the cut surfaces with the lemon as you work to keep them from darkening.
- Mix the flour with a little water, then add it to the remaining water in a saucepan. Add the lemon juice and salt. Bring to a boil. This mixture is called a blanc. It helps keep the artichokes white as they cook.
- Add the artichokes to the blanc and simmer until just tender, about 30 minutes. Drain.
- Place the peas in a saucepan with boiling salted water and simmer until just heated through. Drain.
- Heat 1 oz (30 g) of the butter in a sauté pan and sauté the peas briefly. Season with salt, pepper, and basil, tossing over heat briefly so that the basil can release its flavor.
- At the same time, heat the remaining 2 oz (60 g) butter in another sauté pan. Place the cooked artichoke bottoms in the pan and sauté over medium heat until the artichokes are well coated with butter and are hot. Season with salt and pepper.
- Arrange artichokes in a hotel pan and fill with the peas. (Do not do this in advance because the lemon juice in the artichokes will discolor the peas.)