Artichoke mirepoix recipe
Recipe for artichoke mirepoix
Prepare 12 small young artichokes. Place 200 ml (7 fl OZ, 1 cup) fondue of vegetable mirepoix with some butter in a saute pan and add 2 tablespoons finely diced lean ham. Arrange the artichokes in the saute pan and cover with a lid. Cook very gently for 5 minutes, then moisten with 4 tablespoons dry white wine and reduce. Add 100 ml (4 fl oz, 1/2 cup) veal gravy, cover the pan once more and cook for 35 minutes.
Arrange the artichokes in a vegetable dish, pour the mirepoix over the top of them and sprinkle with chopped parsley. Serve immediately.