Artichoke Quarters Diétrich

Ingredients

• 12 white artichokes of Provence
• butter
• 1 onion
• light Velouté
• mushroom cooking liquor
• risotto with Piedmont truffles
• cream

Instructions

1. Turn and trim 12 white artichokes of Provence, cut them in four and remove the choke if there is any.
2. Blanch them lightly and drain them.
3. Cook them in butter with a chopped onion.
4. Moisten to their height with light Velouté and mushroom cooking liquor and cook gently.
5. Dress the quarters in the middle of a border of risotto with Piedmont truffles.
6. Reduce the sauce, bring it to point with a little cream and pour it over the artichoke quarters.