Artichoke Hearts With Cottage Cheese Recipe
Ingredients
| Cottage cheese | 1 1/2 Cup (16 tbs) | |
| 4 large globe artichokes | ||
| Large bunch chives, chervil and parsley, mixed | ||
| Cayenne pepper | 1 Pinch | |
| Few lettuce leaves | ||
| Juice 3 lemons | ||
| Flour | 1 Tablespoon (For the Blanching Mixture:) | |
| Water | 1 Cup (16 tbs) (For the Blanching Mixture:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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
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
Chef
