Friday, June 22, 2012

Artichoke Veloute Creamy Truffle Oil

                                                        Portion 6


6 artichokes
1 onion
left over white wine if you have
Black truffle oil
Salt, pepper, thyme , bay leaf
4 slices of bacon


  • 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!

No comments: