- 300 g artichoke hearts (fresh or frozen)
- 1 small truffle
- 4 tbsp Guénard truffle oil
- 1 onion
- 1 stalk celery
- 1 potato
- 1 l chicken or vegetable stock
- 100 ml fresh cream
- Olive oil
- Salt, pepper
Peel then chop the onion and potato, slice the celery and cut the truffle into thin strips.
In a pan, start by sweating the onions in a little olive oil. Add the potato, celery and chopped artichoke hearts. Season with salt and pepper, then add the chicken stock and cook over a low heat for 25 minutes.
Once cooking is complete, blend the mixture into a smooth velouté, then add the cream and blend again.
Pour the artichoke cream into the dishes, add a few thin slices of truffle, and drizzle Guénard truffle oil over the top.
Tip: If you like parmesan, you can add some just before blending, as its flavor goes beautifully well with the velouté!