Artichoke Veloute Creamy Truffle Oil

                                                        Portion 6

Ingredients:

6 artichokes

1 onion

left over white wine if you have

Cream

Black truffle oil

Salt, pepper, thyme , bay leaf

4 slices of bacon

Procedure:

• First, prepare the artichokes, cut the stem and clean up the leaves, keep only the heart.
• Cut them in four and take out the center ( the blond hair!).
• Chop the onio.
• In a deep frying pan sweat the onion then add the artichokes, the thyme and bay leaf.
• Deglaze with the wine then cover with water and turn the heat down, let it cook slowly with a lid on.
• Meanwhile whisk the cream add salt and pepper and a drizzle of truffle oil.
• When the artichokes are cooked, blend them with the cooking water
• Add a little of cream to have a creamy consistency.
• Chop the bacon in small pieces and sear them on a frying pan with no fat.
• On a deep plate pour the veloute, add the bacon and a scoop of truffle cream.
• Decorate with herbs and enjoy!