Artichokes fricassee
Instructions
Combine the egg yolks juice of half a lemon, a teaspoon of Parmesan, 20 g of water, a pinch of salt and pepper; mix and let stand in a cool place.
Clean the artichokes and divide them into 4 segments.
Saute in garlic with parsley for 10 minutes and irrorarli with the hot broth.
Incorporate the mixture of egg yolks and let thicken over low heat.
Ingredients and dosing for 4 persons
- 4 roman artichokes
- 200 g of nut soup
- Parsley
- Garlic
- 1/2 lemon
- 2 egg yolks
- Parmigiano-reggiano
- Olive oil
- Salt
- Pepper