Artichoke Hearts with Duck Liver in Béchamel Sauce
Appetizers • World
Description
Artichoke Hearts with Duck Liver in Béchamel Sauce
Ingredients
- Salt to taste
- Gruyère cheese 0 oz
- Milk 25 fl oz
- Safflower Oil 2 tablespoons
- Butter 0 oz
- Foie Gras 5 oz
- Artichoke bottoms 12 pieces
- Lemon 1 piece
Step-by-Step Guide
Step 1
Cut the lemon in half and squeeze the juice of one half into a large bowl of water. Save the lemon zest. Trim the stems of the artichokes and remove the tough outer leaves. Trim the remaining leaves at the base. Drizzle the resulting hearts with the juice of the remaining lemon half and place them in the lemon water.
Step 2
Bring salted water to a boil in a large pot, add the hearts, and bring back to a boil. Reduce the heat, cover, and simmer for 20 minutes until they are tender but not fully cooked. Drain well by turning the artichokes upside down and pressing them.
Step 3
Now, use a teaspoon to remove the tough core. Fill the resulting cavities with duck liver and arrange them in a single layer, filling side up, in a baking dish. Preheat the grill.
Step 4
Melt the butter with the sunflower oil in a saucepan, stir in the flour, and cook, stirring, for 2 minutes, then slowly pour in the milk and continue to cook for another 10 minutes. Pour the resulting sauce over the artichokes and sprinkle with grated cheese. Cook under the grill until a golden bubbling crust forms. Serve immediately in the same dish.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!