Impress your friends with this gourmet creation.


  • 1 kg Jerusalem artichoke-peeled

  • 2 lt white chicken stock

  • 200 ml whipped cream

  • 2 pieces peeled artichoke

  • ¼ bun chives, finely sliced

  • 100 gm butter


  • 1.

    Chop the peeled artichokes into 2 cm pieces and place into the Tefal Reserve Collection Stock Pot.

  • 2.

    Cover with stock and place on medium heat and bring to the boil.

  • 3.

    Reduce to simmer and cook for 45 minutes or until soft.

  • 4.

    Once soft blend until smooth.

  • 5.

    Place a small Tefal saucepan on heat and 1/3 fill a pot with oil. Place on medium heat.

  • 6.

    Slice remaining artichokes with a mandolin very thinly.

  • 7.

    When oil is hot, place in artichokes and fry until crisp and golden. Remove from pot and place on paper to drain.

  • 8.

    Place another small Tefal saucepan on heat and add butter and take to beurre noisette. Remove from heat.

  • 9.

    Fold the cream through the velouté and place into a bowl.

  • 10.

    Place chips on top, sprinkle with sliced chives and pour around beurre noisette with a spoon. Serve.


Recipe created by Guillaume Brahimi with Tefal’s Reserve Collection

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