March 3, 2021

Artichokes and Parmesan

The best known aphrodisiac vegetable, theartichoke promises you a night of hot breezes. As well as celery and peppers, it heats the blood, which is reflected in some by hot flashes in the face, and in others in the pubic area. Until the rebirth, it was even forbidden to women. Too bad for them!

© Sweet Salty / Desgrieux
artichokesthe artichokes and Parmesan
Ingredients (For 6 people)
12 ceps
150 g of parmesan powder
1 egg white
9 fundsartichokes frozen
1/4 of celery ball
10 cl of white wine
The juice of half a lemon
2 shallots
2 cloves garlic
15 cl of olive oil
Salt pepper

Preparation
Bring a pan of salt and lemon water to a boil. Plunge the funds ofartichokes and cook for 15 minutes. Drain them, cut them in half and reserve them.
Wash the mushrooms by passing them quickly under cold water. Dry them. Cut off the feet and slice the mushroom heads.
Peel and chop the garlic and shallots. Peel the celery and cut it in small dice.
Heat 5 cl of oil in a frying pan. Sauté the shallot for one minute while stirring and add the bottoms ofartichokes and celery. Make them come back on high heat while stirring. Season with salt and pepper, add the white wine and cook gently until artichokes be tender.
In a skillet, heat the remaining olive oil. Put the garlic back with the mushrooms. Season with salt and pepper and cook for 10 minutes. Book.
Prepare the parmesan tiles: mix the Parmesan and the egg white.
Heat a frying pan. Put three small piles of parmesan and spread them with the back of a wet spoon. Cook for 20 seconds, turn them over, cook another 20 seconds and remove from the pan. Repeat until all the dough is gone.
Cut the fundsartichokes in two in the thickness.
Raise the mille-feuilles by making three successive layers composed of a slice ofartichoke covered with slices of ceps, diced celery and parmesan cheese.
Rectify the seasoning, decorate with tarragon leaves and serve immediately.



Garlic Parmesan-Stuffed Artichokes (March 2021)