Saturday, January 13, 2018

Saturday Recipe

This is a recipe Matt cooked for me for a birthday meal. I think it was followed by lobster. Was a while back; it was a delicious starter. I don't have a picture of the dish but I thought a picture of artichoke bottoms would be appropriate. Of course the recipe also calls for asparagus!! Originally this was separate recipes and the book called for a portion of recipe # something, and another portion of recipe # something else. I sorted it out and put it all together.

Artichokes Ricca

2 oz butter
1/2 Tbs finely chopped onion
3 Tbs sifted flour
2 cup hot milk
1/2 tsp salt
pinch pepper
pinch nutmeg
2 sprigs parsley
1/4 tsp dried thyme

2/3 cup bechamel (as above)
1 cup heavy cream
9 Tbs grated parmesan
4 1/2 Tbs butter

4 oz mushrooms, finely chopped
1/4 tsp salt (generous)
1/2 Tbs finely chopped onion
1 tsp butter
1 tsp oil
1/4 tsp minced parsley
pinch of pepper

18 asparagus spears, cooked til tender
1/2 cup grated gruyere
1/4 cup melted butter
1 recipe mornay
1 recipe duxelles
1 can artichoke hearts

1. BECHAMEL SAUCE:  Melt butter in a saucepan over medium heat. Cook onion til transparent. Add flour, stir for 1 min. Add milk stirring, season with salt, pepper, nutmeg and bouquet garni. Bring to boil over low heat for 15 mins. stirring occasionally. Strain sauce, stir whilst cooling to keep from skinning.

2. MORNAY SAUCE:  Mix Bechamel and cream in heavy saucepan, boil over medium heat, reduce to two thirds. Add cheese stirring til melted and well blended. Remove from heat and beat in butter, bit by bit.

3. DUXELLES:  Put mushrooms in a bowl, sprinkle with salt. Stand for 30 mins. Gather in cloth, squeeze out juice. Soften onion in butter/oil over moderate heat for 3 mins. Add mushrooms, cook very slowly til moisture evaporated. Add pepper, parsley, cool and store covered in fridge til needed.

4. ARTICHOKES RICCA:  Combine Mornay and Duxelles in shallow oven proof dish. Arrange asparagus in centre, artichokes round edge. Sprinkle with cheese and melted butter. Cook at 500 F for 8 mins or until cheese is light gold.

Source: Italian Cookbook

Have a great weekend


  1. Just pinned this asparagus recipe and thought of you:

    1. Thanks Denise I have saved it for asparagus season. Looks good.

  2. What is bouquet garni? I didn't see it listed in the ingredients.

    1. No didn't realise JoJo, it is the collection of things like thyme, parsley etc. usually tied into a small muslin bag so that the flavours can be absorbed by the sauce but the sprigs etc. can be removed before service.

  3. Matt is a heck of a guy. That sounds like a complicated recipe.

    1. Sadly he doesn't cook at all nowadays Liz.

  4. Hi Jo,

    That looks like a very healthy recipe. Thanks and enjoy the rest of your weekend.


    1. Healthy it ain't Gary. Delicious it is. Enjoy your Sunday. I will be having my fizz at 11. Our time of course.

  5. Hi Jo- love this sort of recipe ... and I was given some of your suggested Henkel Trocken fizz ... so I'll be trying it in due course ... cheers Hilary

    1. It's really very rich but very delicious too Hilary. I just had my Sunday ration of fizz followed by my Sunday ration of smoked salmon. I have never tried Prosecco as far as I remember. Enjoy.

  6. Anything with artichokes has to be good :)

    1. Definitely Truedessa and I feel the same way about asparagus, especially fresh grown in the sring.

    2. Obviously I meant spring!!!