Artichokes browned in butter with grated Parmesan cheese and served heated with anchovy essence and decorated with chopped hard boiled eggs.
Artichoke bottoms with carrots, peas and herbs en cocotte with a sauce of the cooking liquor thickened with beurre manié
Artichokes stuffed with asparagus and slices of truffle, coated with cheese sauce and baked au gratin.
Artichokes arranged in a circle and coated with cream sauce, Parmesan cheese, butter and truffles. Asparagus tips and olives are placed in the middle of the circle.
Artichoke bottoms piled with cooked cockles and mussels covered with béarnaise sauce made with the liquor from the shellfish.
Artichokes cooked with ham, blanched onions, white wine and a light béchamel sauce garnished with chopped boiled ham and finished with cream.
Artisinale describes the conditions in which a cheese is made. An individual producer collects milk from animals raised on the farm and buys in additional milk from elsewhere from which to make the cheese. Otherwise it is in every respect a "fermier" or "farmhouse" cheese, the only difference being that extra milk is bought in.
