LOW CALORIE

Artichoke Hearts with Duck Liver in Béchamel Sauce

Appetizers | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Artichoke Hearts with Duck Liver in Béchamel Sauce

Ingredients

Salt - to taste
Gruyère cheese - 2.3 oz
Milk - 25 fl oz
Safflower Oil - 2 tablespoons
Butter - 0.9 oz
Foie Gras - 7.1 oz
Artichoke bottoms - 12 pieces
Lemon - 1 piece

Step by Step guide

Step 1

Cut the lemon in half and squeeze the juice of one half into a large bowl of water. Save the lemon zest. Trim the stems of the artichokes and remove the tough outer leaves. Trim the remaining leaves at the base. Drizzle the resulting hearts with the juice of the remaining lemon half and place them in the lemon water.

Step 2

Bring salted water to a boil in a large pot, add the hearts, and bring back to a boil. Reduce the heat, cover, and simmer for 20 minutes until they are tender but not fully cooked. Drain well by turning the artichokes upside down and pressing them.

Step 3

Now, use a teaspoon to remove the tough core. Fill the resulting cavities with duck liver and arrange them in a single layer, filling side up, in a baking dish. Preheat the grill.

Step 4

Melt the butter with the sunflower oil in a saucepan, stir in the flour, and cook, stirring, for 2 minutes, then slowly pour in the milk and continue to cook for another 10 minutes. Pour the resulting sauce over the artichokes and sprinkle with grated cheese. Cook under the grill until a golden bubbling crust forms. Serve immediately in the same dish.