Artichokes à la Stanley

Ingredients

• 20 small
• butter
• 2 large onions
• 150 grammes raw ham
• 1 glass white wine
• thin sauce Béchamel
• 2 and a half decilitres cream
• cooked ham

Instructions

1. Turn 20 small, very tender artichokes, or as many bottoms.
2. Garnish the bottom of a richly buttered sautoir with 2 large onions, finely sliced and blanched, and 150 grammes of raw ham in slices, and set the artichokes on top.
3. Cover the sautoir and let sweat a moment.
4. Moisten with a glass of white wine and reduce, then moisten to their height with thin sauce Béchamel.
5. Cook the artichokes and dress them in a vegetable dish.
6. Reduce the sauce and bring it to point with 2 and a half decilitres of cream.
7. Pass it through the tammy with pressure and butter it richly.
8. Sauce the artichokes and sprinkle the surface with a salpicon of cooked ham.