juice of 1⁄2lemon, strained 8 globe artichokes, trimmed
120 g/4 oz butter 150 ml/1⁄4pint dry white wine
1 shallot, finely chopped 200 g/7 oz chicken livers, thawed if frozen, trimmed
50 ml/2 fIoz brandy 50 ml/2 fl oz Madeira
100 ml/3 1⁄2fl oz double cream salt and pepper sprigs fresh chervil , to garnish


1.Half-fill a bowl with water and add the lemon juice. Open out the central leaves of the artichokes slightly and place intheacidulated water.
2.rain and parboil in salted, boiling water for 10 - 15 minutes, then drain and leave upside down on a tea towel to dry.
3.Preheat the oven to 180°C/350°F/ Gas Mark 4. Place the artichokes upright in an ovenproof dish, dot with 15 g/1/2oz of the butter and sprinkle with the wine.
4.Season with salt and pepper, cover with foil and bake for 30 minutes. Meanwhile, melt 25 g/1 oz of the remaini ng butter in a frying pan , add the shallot and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned.
5.Add the chicken livers, increase the heat to high and cook, stirring frequently, for a few minutes until lightlybrowned all over. Remove the shallot and livers from the pan and set aside.
6. Pour the brandy into the pan and cook, scraping up the residue from the base, until it has evaporated. Pour in the Madeira and season with salt and pepper.
7.Put the chicken liver mixture in a food Processor and process to a puree, then pass through a sieve into a bowl. Stand the bowl in a pan full of ice and beat in the remaining butter and the juices from the frying pan.
8. Finally, beat in the cream. Fill the artichokes With the mousse using atablespoon or icing bag. Arrange the artichokes on a serving dish and garnish with chervil.

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