Artichoke Hearts Au Gratin
|Artichoke hearts||12 Pound (1 Or 2 Jars)|
|Chicken bouillon/Chicken stock / cubes||12 Ounce|
|Dry white wine||4 Ounce|
|Grated parmesan||5 Ounce|
Scald 12 small or 9 medium artichoke hearts in boiling water and the juice of 1 small lemon.
If they are a little hard they may simmer gently until just tender.
Drain carefully and arrange in a well-buttered, shallow, ovenproof serving dish.
Heat 12 oz. chicken stock with 4 oz. white wine.
Melt 2 oz. butter in a saucepan, stir in 2 tablespoons of flour and cook on low heat for a few minutes until well mixed.
Do not allow to brown.
Slowly pour in the hot wine and bouillon and continue cooking, stirring constantly for 10 minutes until thickened.
Fold in 3 oz. grated parmesan, remove from heat when cheese has melted and pour over warm artichokes.
Sprinkle the remaining 2 oz. grated cheese on top, dot with 1 oz. butter, dust with paprika, cover tightly and chill.
Next evening reheat in hot oven 420°F, Reg 7 until sizzling, then reduce heat to minimum to keep hot.
Just before serving, place under grill for 2 or 3 minutes to brown.