25 g/1o z butter,plus extra for greasing 8 globeartichokes, trimmed
250 ml/8 fl oz milk
3 tablespoons rice flour pinch of saffron threads
pinch of curry powder 150 g/5 oz Emmenthal cheese, freshly grated
1 egg, separated 1 sprig fresh thyme, leaves only salt


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Grease an ovenproof dish with butter. Parboil the artichokes for about 10 minutes, then drain well.
2.Meanwhile, heat the milk to just below boiling point, then remove from the heat. Melt thebutter in another saucepan, stir in the flour and cook over a low heat, stirring constantly, for 2-3 minutes until lightly browned.
3.Gradually stir in the hot milk, then season with salt and add the saffron and curry powder. Remove the pan from the heat and stir in the Emmenthal, egg yolk and thyme. Stiffly whisk the egg white in a grease- free bowl and fold into the sauce.
4.Fill the artichokes with the sauce and arrange in the prepared dish. Bake for 30minutes' then remove them from the oven and leave to stand for about 5 minutes before serving.

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