Fricasse of artichokes

4 servings

Ingredients

QuantityIngredient
2Leek; (cut into 2cm rounds
; - cooked)
8Cooked New Potatoes
8Jerusalem Artichokes or 1 Globe; (cooked)
100gramsOyster Mushrooms
400millilitresVegetable Stock or Water
160gramsButter
4teaspoonsWhipping Cream
8Sprigs Parsley
Lemon Juice
Salt & Pepper

Directions

1. Pick the heads from the parsley making sure no stalks remain. Cook in boiling salted water and refresh in cold water.

2. Cut potatoes and artichokes and leeks into 2cm size pieces and place in a pan with stock or water. Add the mushroom and cook.

3. Add cream and stir in butter.

4. Add parsley.

5. Season with salt, pepper and lemon juice.

Converted by MC_Buster.

NOTES : Chef:Paul Heathcote

Converted by MM_Buster v2.0l.