Impress your friends with this gourmet creation.
Chop the peeled artichokes into 2 cm pieces and place into the Tefal Reserve Collection Stock Pot.
Cover with stock and place on medium heat and bring to the boil.
Reduce to simmer and cook for 45 minutes or until soft.
Once soft blend until smooth.
Place a small Tefal saucepan on heat and 1/3 fill a pot with oil. Place on medium heat.
Slice remaining artichokes with a mandolin very thinly.
When oil is hot, place in artichokes and fry until crisp and golden. Remove from pot and place on paper to drain.
Place another small Tefal saucepan on heat and add butter and take to beurre noisette. Remove from heat.
Fold the cream through the velouté and place into a bowl.
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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