- 6 artichokes
- Lemon juice
- 1 cup [250 mL] cream
- Few drops Tabasco sauce
- Salt and pepper, to taste
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- Boil artichokes into salted boiling water, flavored with a little lemon juice.
- Scrape artichoke leaves to remove meat; press artichoke meat through a strainer.
- Clean and reserve artichoke hearts.
- Reheat pureed artichoke meat into the top part of a double boiler.
- Stir in cream; salt, pepper and then stir in Tabasco sauce.
- Just before serving, add artichoke hearts to artichoke puree.
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