Artichoke and Truffle Tart from Tony Bilson's Recipe Book by Tony Bilson
Prepare the artichokes as described and simmer for 25 minutes. Remove the outside leaves so that you are left with only the hearts and stems. Pass them through the finest blade of a food mill and s...
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Cooking tools:
- Food mill
- Saucepan
- Chef's knife
- Mixing bowl
Ingredients
- mushroom purée
- artichoke
- cooked pastry
- shortcrust pastry
- tart
- artichoke purée
- mushrooms
- butter
- fresh thyme
- garlic
- shallots
- young mushrooms
- melted butter
- pepper
- salt
- leaves
- artichokes
- truffle
- demi-glace
- truffle juice
- madeira
- foie gras
- pastry
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