I made this artichoke velouté with parmesan and truffle for Christmas. I was looking for a vegetarian parade with foie gras. The flavors are those of Guy Savoy. The recipe is freely inspired, and certainly has nothing to do with the chef’s.
This velouté can be served as an appetizer for a festive meal, but also in verrines as an aperitif.
I really like this kind of dish which is very simple to make, but which always has a lot of prestige on a table. I flavored this velouté with truffle oil. I have one that is deliciously scented. For decoration, I added some broken summer truffles that I had in my cupboard. It’s really only for decoration here, because the taste is almost non-existent.
For a really prestigious dish, you can add fresh truffles. That will be really great!
Artichoke velouté with parmesan and truffle:
750g frozen artichoke hearts
2 shallots
1 bay leaf
500ml chicken stock (or vegetable stock if vegetarian)
150g heavy cream
70 g of parmesan
salt, white pepper
oil
For the service, 2 to 3 tbsp of truffle oil, truffle slices, parmesan
Fry the chopped shallots in a little oil.
Add the defrosted and cut up artichokes.
Add the hot broth and bay leaf and cook for about 20 minutes.
Remove the bay leaf and mix.
Add the cream and the grated parmesan and a little truffle oil. Let simmer for a few minutes.
Serve with truffle oil, parmesan, truffle slices…
