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4 medium artichokes
juice of 1 lemon
1 onion, peeled
1 carrot, peeled
4 garlic cloves
6 basil leaves
1 small leek
3 cups vegetable consommé
1 cup dry white wine
2 bay leaves
1 sprig of thyme
freshly ground pepper
12 snow peas, blanched
12 asparagus tips, blanched
1 tomato, peeled, seeded and diced
1 tsp finely chopped parsley
1 tsp finely chopped chives
4 sprigs of chervil, chopped |
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Method :
Cut the stems off the artichokes. Cut away
all the leaves and remove the choke with a spoon. Trim the bottoms, but
leave a bit of the stem end attached. As you work, dip the cut edges of
the artichoke bottoms into a bowl of water mixed with the lemon juice to
keep them from darkening. Leave the artichokes in this acidulated water
until you are ready to cook them. Slice the onion and carrot into thin
slices. Finely chop 2 garlic cloves with the basil leaves and set aside.
Cut the leek into julienne and wash.
Heat the vegetable consommé and white wine
in stockpot. Add the carrot, onion, and leek. Bring to a boil and lower
the heat to barely simmering. Add the artichoke hearts, bay leaves,
thyme, 2 whole garlic cloves, and pepper. Cook for 20-25 minutes. While
this is simmering, blanch the peas and asparagus tips. Also peel, seed
and dice the tomato. Carefully transfer the artichokes to a warm serving
platter and cover with aluminum foil to keep them hot.
Add the chopped garlic and basil, parsley,
chives, tomato, asparagus tips, and snow peas to the broth and vegetable
mixture. Bring to a boil over high heat and stir gently. Taste and add
pepper if necessary. Gently spoon the broth and vegetable ragout over
the artichoke hearts. Serve hot or warm. Sprinkle with chervil.
Serves 4
The dish has a pretty contrast of colors
and a delightful taste that comes from the richness of the artichokes
blended with all the fresh herbs and vegetables.
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