Artichoke Hearts With Cream
|Artichoke hearts||12 , cooked as in the previous recipe and cut into quarters|
|White pepper||1⁄2 Teaspoon|
|Double cream||8 Fluid Ounce|
|Lemon juice||1 Tablespoon|
|Grated nutmeg||1⁄2 Teaspoon|
In a medium sized saucepan, melt the butter over moderate heat.
When the foam subsides, add the artichoke hearts and, with a wooden spoon, baste them thoroughly in the melted butter.
Stir in half of the salt and pepper.
Reduce the heat to low, cover the pan and simmer the artichoke hearts for 10 minutes or until they are thoroughly heated through.
Meanwhile, in a small, heavy saucepan, scald the cream over low heat (bring it to just below boiling point).
Add the remaining salt and pepper and stir in the lemon juice.
Simmer the cream sauce for 3 minutes, stirring constantly with a wooden spoon.
Remove the artichokes from the heat and transfer them to a warmed serving dish.
Pour over the cream sauce and sprinkle with the nutmeg.