Purple artichokes Stuffed with Pigs Trotters, Sauce Ravigote with Rasperry Butter

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By Steve Delamaire, chef at the Bistro Autour du Beurre

Serve 4

  • 12 purple artichokes
  • 2 pigs’ trotters
  • 250g / 8 ¾ oz. raspberry butter
  • 25g / 5 tsp Sicilian capers
  • 5 cl / 3 1/3 tbl raspberry vinegar
  • 6 raspberries
  • 1 bunch tarragon
  • 50 g / 1 ¾ oz. shallots
  • white wine
  • thyme

 

Preparation:

Slice off both ends of the artichoke.

Scoop out the inside choke with a melon baller.

Cook in olive oil, shallots, white wine, and thyme.

Chop the pigs’ trotters, shallots, capers and tarragon into a brunoise.

Melt the raspberry butter, raspberries, and raspberry vinegar.

Pour over the pigs’ trotters.

 

Presentation:

Garnish the artichokes with the pig trotter stuffing, and decorate with a few raspberries and tarragon leaves.