Artichoke Hearts With Cottage Cheese
|Cottage cheese||1 1⁄2 Cup (24 tbs)|
|Globe artichokes||4 Large|
|Chives||1⁄3 Bunch (33.33 gm)|
|Chervil||1⁄3 Bunch (33.33 gm)|
|Parsley||1⁄3 Bunch (33.33 gm)|
|Cayenne pepper||1 Pinch|
|Lemons||3 , juiced|
|Water||1 Cup (16 tbs)|
1 Put the cottage cheese in a cloth- lined strainer and leave to drain completely.
2 Prepare the artichoke hearts and blanch. Cook them for 40 minutes in the blanching mixture, or till tender, then drain and cool.
3 Wash the herbs; dry them well and chop finely. Put them into a bowl. Add the cottage cheese, salt and pepper, and cayenne, and mix well with a fork; then beat vigorously.
4 Wash and dry the lettuce leaves. Arrange them on a serving dish. Lay the artichoke hearts on the lettuce and pile a pyramid of the cheese mixture on each one. Serve