Artichoke Fritters Colbert

Ingredients

• 20 small artichoke bottoms of equal size
• farce à gratin
• dry Duxelles
• frying batter
• lemon quarters
• fried parsley
• sauce Colbert

Instructions

1. Stuff 20 small artichoke bottoms of equal size with a farce à gratin to which dry Duxelles has been added.
2. Assemble them 2 by 2, stuffing against stuffing, and hold them together with a wooden skewer.
3. At the moment of serving, dip them in frying batter and fry them to a fine colour.
4. Remove the skewers and dress them on a napkin with lemon quarters and fried parsley.
5. Serve a sauce Colbert separately.