Artichoke Quarters à l'Italienne

Ingredients

• medium artichokes
• lemon
• a braising base (fonds de braise)
• white wine
• brown stock
• sauce Italienne

Instructions

1. Turn and trim medium artichokes and cut them in four.
2. Trim the quarters, removing the choke, rub them with a piece of lemon to keep them from blackening and throw them into fresh water as you go.
3. Blanch them and drain them.
4. Lay them on a braising base and let them sweat in the oven for 7 to 8 minutes.
5. Moisten with white wine, reduce it, then moisten again to half their height with brown stock.
6. Cook very gently in the oven until the quarters are very tender.
7. To serve, dress them in a vegetable dish.
8. Strain, skim and reduce the cooking liquid, add it to a sauce Italienne and pour this sauce over the quarters.