Artichoke Purée or Crème
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- very tender artichokes
- butter
- potato purée
- fresh butter
- Beurre noisette
Instructions
- Choose very tender artichokes; trim and turn the bottoms.
- Cook them half through, keeping them very white.
- Finish the cooking by stewing them in butter, then pass them through a fine sieve with the cooking butter.
- Put the purée back into a pan and add half its volume of very fine, mellow potato purée.
- Finish with a little fresh butter and Beurre noisette.