Cooking

Artichokes With Chicken Liver Mousse – Bringing Italy To Your Kitchen

Artichokes With Chicken Liver Mousse or Carciofi Alla Mousse Di Fegantini is a dish that brings zest and excitement to your taste buds. This dish serves up to 4 people and is the perfect meal for anybody who loves artichokes.

Ingredients:

    • 1/2  Strained lemon juice
    • 8 Trimmed globe artichokes
    • 1/2 cup of butter
    • 2/3 cup of dry white wine
    • 1 finely chopped shallot
    • 7 ounces of trimmed chicken livers
    • 1/4 cup of brandy
    • 1/4 cup of Madeira
    • 1/2 cup of scant heavy cream
    • Salt and pepper
    • Fresh chervil springs for garnish

How to prepare:

Begin by filling a half bowl with water and add the lemon juice. Open the central leaves of the artichokes slightly and place in the water. Drain and parboil in salted boiling water for 10 to 15 minutes. Drain and leave upside down on a  dish towel to dry.

Next, preheat the oven to 350 degrees Fahrenheit. Put the artichokes upright in an ovenproof dish. Use 1 tablespoon of butter and sprinkle with the wine.

Season with salt and pepper and cover with foil. Bake for 30 minutes, next you are going to melt 2 tablespoons of the remaining butter in a skillet.

Begin adding the shallot and livers from the skillet, then place them to the side. Pour the brandy into the skillet and begin to cook.

Scrape the residue from the base until it evaporates. Pour in the Madeira and season with salt and pepper. Put the chicken liver mixture in a food processor and process to a puree, then pass through a strainer into a bowl.

Stand the bowl in a pan full of ice and beat in the remaining butter and juices from the skillet, along with the cream.

Fill in the artichokes with the mousse using a tablespoon pastry bag. Arrange the artichokes onto a serving dish and garnish using the chervil!

Enjoy your artichokes with chicken liver mousse dish!

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