Pommes de terre Mireille (with Artichoke Bottoms and Truffles)

Ingredients

• medium raw potatoes
• butter
• 250 grammes sliced artichoke bottoms
• 100 grammes truffle slices

Instructions

1. Slice medium raw potatoes into rounds, season them and sauté them in butter.
2. Sauté 250 grammes of sliced artichoke bottoms in butter, per kilo of potatoes.
3. When the potatoes are ready, add the artichoke bottoms and 100 grammes of truffle slices per kilo of potatoes.
4. Sauté the whole to mix it and dress in a timbale.