Fonds d’Artichauts au Foie Gras “la Mère Brazier” from The Robert Carrier Cookbook by Robert Carrier
To prepare artichokes: cut off stalks and tough outer leaves; slice through leafy part down to 2 last rows of leaves nearest stalk. Then pare off remaining leaves until only artichoke heart is left...
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Cooking tools:
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Pot
- Saucepan
- Stove
- Slotted spoon
- Colander
- Plate
- Whisk
- Measuring spoon
- Spoon
Ingredients
- salt
- freshly ground black pepper
- green salad
- 8 thin rounds pâté de foie gras
- 8 large artichokes
- juice of 1 lemon
- boiling water, salted
- ¼ pint vinaigrette sauce
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