Rinse artichokes under running water. Cut stem to make artichoke flat-bottomed. Remove stringy leaves at the base. Cut 1/2 in. (1 cm) off leaves to remove prickly tips. Rub bottom with a slice of lemon to prevent discolouration.
In a pot of salted boiling water with lemon, place artichokes. Boil for 20 minutes or until outside leaves come off easily. Remove artichokes and drain upside down in a colander.
Meanwhile, in a small saucepan, mix cream, cornstarch and garlic. Cook gently for 4-5 minutes or until sauce is smooth and creamy. Add butter and lemon juice and season to taste.
Before serving, place one artichoke on each plate and pour sauce into four small bowls.
Remove leaves one by one, scraping the flesh off it with the teeth. The tender leaves near the heart can be eaten whole. Remove the choke from over the heart and eat the heart.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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