Velouté d’artichaut



2 frozen artichoke bottoms + 2 sprigs of flat-leaf parsley 1 tbsp flour + 1 hazelnut butter + 1 cup milk


Thaw (15 minutes at room temperature) the artichoke bottoms, the cut into small pieces and put them in the simmering basket.

In the bowl, pour butter, flour, milk, salt and place the simmering basket then set 6 mins 90°-194 speed 4.

Pour the cooked artichoke into the bowl and blend for a few turbo seconds.

If consistency too thick = lengthen in bottle milk.

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