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Gratin of Artichokes and Potatoes



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Artichokes Study
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Gratin of Artichokes and Potatoes
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3 large or 4 medium artichokes
2 lemons, halved
3-4 cups water
3 tablespoons unsalted butter
1 baking potato (10 ounces)
1 cup whipping cream
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon demi-glace (optional)
Crumbled thyme leaves

Cut stem off 1 artichoke at base and discard. Trim away all leaves; neatly trim base, top and sides of artichoke bottom. Immediately rub all surfaces
of artichoke bottom with lemon half.
Combine juice of one lemon with 3-4 cups water in medium bowl and add artichoke. Trim remainder in similar fashion and add to acidulated water.
Bring 1 1/2 quarts salted water to boil in large saucepan. Drain artichoke bottoms (reserve water) and add to saucepan with 1/2 lemon. Cover and
cook 3 minutes. Drain artichokes well; discard chokes. Cut artichoke
bottoms diagonally into slices 1/4 inch thick.
Preheat oven to 375 degrees F. Spread 1/2 tablespoon butter on bottom
and sides of a shallow 10-inch baking pan. Melt remaining butter in small skillet over medium heat. Add onion and garlic and sauté until soft but not brown. Sprinkle onion mixture over bottom of prepared pan.
Peel potato and slice it thinly. Do not wash sliced as their starch helps to create a creamy texture. Arrange artichoke and potato slices in overlapping rows over onion. Combine 3/4 cup cream with milk, demi-glace, salt,
pepper and thyme in medium bowl and blend well. Pour over vegetables. Bake 1 hour.
Preheat broiler. Spoon remaining 1/4 cup cream over top of vegetables
and run under broiler briefly until golden brown. 
Serves 4.

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