Purée Georgette (Artichoke Purée Finished with Artichoke Butter)

Ingredients

• 8 medium artichokes
• butter
• 300 grammes diced bread croûtons fried in butter
• 1 litre Consommé
• 2 and a half décilitres milk
• 200 grammes butter
• 2 décilitres Japanese pearls
• Consommé

Instructions

1. Blanch 8 medium artichokes.
2. Stew the white of the leaves and the bottoms in butter, then set 3 bottoms aside.
3. To the rest add 300 grammes of diced bread croûtons fried in butter and 1 litre of Consommé, and complete the cooking.
4. Grind in the mortar, pass through a tammy cloth, and bring to point with 2 and a half décilitres of milk.
5. Pound the 3 reserved bottoms with 200 grammes of butter and pass through a fine sieve to make the Beurre d'artichaut.
6. Finish the purée with this butter at the moment of serving.
7. Garnish with 2 décilitres of Japanese pearls poached in Consommé.