Jacques Pépin’s Artichokes Helen | Saveur

Ingredients

• 2 Tbsp. fresh lemon juice
• 2 Tbsp. olive oil
• 1 tsp. fine salt, divided
• 6 medium artichoke bottoms (about 12 oz.), trimmed
• 2 Tbsp. unsalted butter
• 2 cups button mushrooms (6 oz.), cut into ½-in. pieces
• 1 Tbsp. cognac
• ⅔ cup cold heavy cream, divided
• 1½ tsp. finely chopped parsley leaves
• 1½ tsp. finely chopped tarragon leaves
• Pinch freshly ground black pepper
• ½ tsp. potato starch, dissolved in 1 Tbsp. of cold water
• 1½ tsp. finely grated Pecorino Romano cheese