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ARTICHOKE GRATIN

Break off the artichoke stems, and tear off the first layer of leaves. Soak for 10 minutes in water and vinegar. Rinse under running water. Put them in a large pot of boiling salted water, cook for 25 minutes. Meanwhile, prepare the sauce: combine the flour and butter in a saucepan (make a roux). When turning a light brown, pour in all the milk, stir until boiling. Lower the heat. Half the onion, prick with a clove, add to the sauce, with the bouquet garni, salt, pepper and a little nutmeg. Simmer for 25 minutes stirring regularly. Strain through a fine mesh sieve. Drain the artichokes, peel the leaves off (save them for another meal) and tear of the choke. Wrap each artichoke in a slice of ham. Lay in an gratin dish. Coat with the sauce, sprinkle with grated cheese and bake for about 15 to 20 minutes on medium heat (350 F).
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6 artichokes
6 thin slices white ham
1/3 lb grated swiss cheese
vinegar, salt, pepper

For the white sauce:
2 1/2 tbsp butter
4 tbsp flour
3 cups milk
salt, pepper, nutmeg
1 small bouquet garni
1 onion
1 clove
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70
mn
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20
mn
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Gaston Damour recommends a light Bordeaux with this delicious gratin.
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Restaurant
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Vegetables
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Gaston DAMOUR
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