Artichokes à la Cavour

Ingredients

• small
• Consommé blanc
• melted butter
• grated Gruyère
• grated Parmesan
• butter
• 1 hard-boiled egg
• anchovy essence
• chopped parsley

Instructions

1. Turn small, very tender artichokes of Provence to the shape of eggs.
2. Cook them in Consommé blanc, then drain them and press them to draw out all the moisture.
3. Dip them in melted butter and roll them in grated Gruyère and Parmesan.
4. Arrange them in a crown on a gratin dish and colour them in a hot oven.
5. Chop one hard-boiled egg per 6 artichokes and toss it in butter.
6. When the butter is well frothing, complete it with a little anchovy essence and chopped parsley.
7. Pour it over the artichokes.