Cook in boiling salted water your stemmed and washed artichokes, on which you will have taken care to put a slice of lemon on each bottom, tie up. After cooking, cool immediately and drain.
Mix the supreme sauce with the tomato sauce, season then incorporate the gelatin soaked in cold water, cook for 10 minutes and strain. Refrigerate until it reaches an oily consistency. Whip the cream, add the paprika, adjust the seasoning and set aside on ice.
Delicately peel the artichokes, remove the hay on each bottom. On each plate, place the artichoke bottom in the center, surround it harmoniously with its leaves then using a piping bag fitted with a fluted nozzle, fill the artichoke bottoms with the tomato mousse.
Hubert's recipe
