Two cheese recipes:
Artichoke hearts with Fourme d’Ambert
Ingredients:6 artichokes, 1 lemon, salt, pepper, 3 tablespoons of olive oil, 1 clove of garlic, 1 bunch of parsley and a bunch of chervil , 2 eggs, 150 g Fourme d'Ambert, butter and breadcrumbs.
1/ Take and pare 10 artichokes. remove the leaves around the edges which are still hard. Cut the others flush with the bottoms. Put these immediately in a Dutch oven. Cover them with cold water. Add 1 lemon juice, a pinch of salt and 3 tablespoons of olive oil. boil the water. Let cook for 10 minutes. Drain. Remove the hay.
2/ Chop together a clove of garlic and 1 bunch of parsley and chervil. Beat 2 whole eggs. Crush 150 g of Fourme d'Ambert.
3/ Fry the minced herbs in a pan over low heat in a little butter. Add 2 of the artichoke bottoms, crushing them with a fork and the beaten eggs. Salt and pepper, stir. remove from the heat after a few minutes and mix the crushed fourme into this stuffing.
4/ Butter a gratin dish. Arrange the remaining 4 artichoke bottoms garnished with the stuffing. Breadcrumbs. Place a knob of butter on each base. Place in hot oven for 5 minutes.
Gratin of cardoons with Brie de Melun
Ingredients:600g cardoons, salt, pepper, 60g butter, 50g flour, 1/4 liter milk, 1/2 liter chicken stock, 1 egg yolk, 2 tablespoons of fresh cream, 1/4 Brie de Melun.
1/ Peel the cardoons, only use the ribs. As for celery, remove the threads and the hard parts, as you go, throw them in lemon water.
2/ Cook them in plenty of salted water, drain them, fry them in butter and set aside.
3/ Make a roux in a saucepan with 60 g of butter and 30 g of flour. Leave to cook for 2 minutes, moisten with a quarter of a liter of milk and 1/2 liter of chicken stock. Allow to thicken while boiling. Add an egg yolk mixed with the fresh cream. Season, salt and pepper.
4/ Take a baking dish, place the cardoons in it, cover with the sauce. Take the Brie de Melun, scrape the crust, slice it thinly and place it on the gratin dish.
Bake in the oven at 180°C, cook for 20 minutes.
Cards
