Artichokes with Truffle Sauce

Ingredients

• 2 tbsp lemon juice
• Salt
• 2 large artichokes
• 30 g black truffles
• 50 ml truffle stock or forest mushroom stock
• 3 tbsp port wine
• 3 tbsp Noilly Prat
• 1 cup heavy cream
• 3 tbsp cold butter (in pieces)
• Salt
• Pepper

Instructions

1. 1.

   Wash the artichokes, trim the stem ends and cook in boiling salted water with lemon juice for about 30 minutes.

2. 2.

   Grate the truffles finely. Bring the truffle stock, port wine, and Noilly Prat to a boil, stir in the cream and let it simmer slightly; before serving whisk cold butter pieces into the sauce with a whisk, season with salt and pepper, and fold in the truffles.

3. 3.

   Drain the artichokes and serve separately with the truffle sauce.