Sautéed Baby Artichokes with Potato Galette, Confit Tomatoes and Black Truffles

Credit: Didier Loire
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Step 1: Potato Galettes

Peel the potatoes. Cut into barrels, 3/4 inches in diameter. Remove one end from each barrel, and cut into round even slices, 3/4 inches (2 cm) thick.

Heat the clarified butter in a pan, and add the potato slices for 2 seconds, flipping them over to the other side, just long enough to eliminate the starch.

Arrange the potato slices on a greased sheet pan in a crisscross pattern, and overlap them slightly to form a thin, even galette.

Cover well with melted clarified butter, and bake at 430°F (221°C).

Once they have turned a nice even golden brown, remove the pan from the oven, and cut out 4 x 2 inch (10 x 5 cm) rectangles.

Step 2: Baby Artichokes

Trim the baby artichokes, making sure not to cut off too many leaves.

Keep 2 artichokes raw for the shavings, and quarter the 10 others. Discard the chokes.

Remove the outer skin of the scallions. Halve the scallions lengthwise.

Cut the truffle into 1/10 inch (3 mm) slices.

Sauté the artichokes in olive oil. Add the scallions, truffle slices, truffle shavings, and chicken consommé. Cover and cook until the artichokes are cooked through.

Add the tomato shavings and the truffle juice. Thicken with butter, and season as needed.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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