Medium

Artichoke

unit

Breadcrumbs

Onion

Soft butter

Cancoillotte

Cream of artichoke soup Comtoise

<h5>20 min</h5><p>Steam 4 artichokes.</p><p>Once cooled, peel them.</p><p>Scrape the flesh from the leaves with a small spoon and place in a bowl.</p><p>Discard the hay, and dice the heart into small cubes, place in the bowl as well.</p><p>Do this for all the artichokes (yes, yes, it's a bit long...)</p>

<h5>3 min</h5><p>Prepare 1 onion, slice it.</p>

<h5>4 min</h5><p>In a saucepan over medium heat, melt 20 g of butter and when hot add the minced onion, salt and pepper.</p><p>Cook for 1 or 2 minutes without browning.</p>

<h5>4 min</h5><p>Add the artichoke, mix well and sauté for 3 or 4 minutes, stirring occasionally.</p>

<h5>1 min</h5><p>Add 200 g of cancoillotte.</p>

<h5>2 min</h5><p>Cook for 1 or 2 minutes, just long enough for the cancoillotte to come to a boil.</p>

<h5>2 min</h5><p>Mix it all together and check the seasoning.</p>

<h5>4 min</h5><p>Start the broiler in your oven.</p><p>Pour the cream into ramekins.</p>

<h5>2 min</h5><p>Sprinkle with breadcrumbs.</p>

<h5>7 min</h5><p>And place under the broiler for 5-7 minutes of cooking, just long enough to brown the top.</p><p>Serve without much delay.</p>

Medium

49 min

Accompaniment

Cheese

Main course

Starter

Servings

4

Nutrition

/ per serving

Directions

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