Artichokes Veronique Recipe
This high on flavor Artichokes Veronique recipe awaits you!. Vegetable is the primary ingredient in Artichokes Veronique. It is the perfect choice for Side Dish. The first taste of this delightful Artichokes Veronique from the Canadian cuisine is enough to addict you to it for life! Now won't you thank me for sharing this Artichokes Veronique recipe.
Ingredients
6 large artichokes, cooked
1/2 cup butter or margarine
1/4 cup finely chopped onion
1/3 cup flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon monosodium glutamate
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
2 1/2 cups milk
1 cup heavy cream
1 egg, slightly beaten
4 oz. process Gruyere cheese, cut in pieces
2 cups diced cooked South African rock lobster tail meat (reserve shells)
1/2 cup small grapes
Directions
While artichokes are cooking, heat butter in the top of a large double boiler.
Add onion and cook over medium heat about 3 minutes.
Stir in a mixture of the flour, salt, pepper, monosodium gluta mate, dry mustard, and nutmeg.
Heat until bubbly.
Gradually add the milk and cream stirring constantly until smooth.
Bring to boiling; boil 1 to 2 minutes, stirring to keep mixture cooking evenly.
Mix a small amount of the hot mixture with the egg and stir into the hot white sauce.
Cook over boiling water 3 to 5 minutes, stirring occasionally.
Add the cheese and stir until cheese is melted.
Stir in lobster meat and grapes; heat thoroughly.
Transfer artichokes to a heated platter.
Fill with the sauce.
Garnish platter with lobster shells, lemon wedges, and clusters of grapes
Add onion and cook over medium heat about 3 minutes.
Stir in a mixture of the flour, salt, pepper, monosodium gluta mate, dry mustard, and nutmeg.
Heat until bubbly.
Gradually add the milk and cream stirring constantly until smooth.
Bring to boiling; boil 1 to 2 minutes, stirring to keep mixture cooking evenly.
Mix a small amount of the hot mixture with the egg and stir into the hot white sauce.
Cook over boiling water 3 to 5 minutes, stirring occasionally.
Add the cheese and stir until cheese is melted.
Stir in lobster meat and grapes; heat thoroughly.
Transfer artichokes to a heated platter.
Fill with the sauce.
Garnish platter with lobster shells, lemon wedges, and clusters of grapes
