Login to Save Like

Ingredients

• 4 large or 5 fresh medium artichokes
• ½ lemon
• 1 cup milk
• 3 tablespoons unsalted butter
• ½ cup chopped onion
• ½ teaspoon minced fresh garlic
• 2 baking (russet) potatoes (about 1 pound)
• ⅔ cup heavy cream
• ½ teaspoon meat glaze or ¼ cup meat stock reduced to a glaze (optional)
• ½ teaspoon salt
• 3/8 teaspoon freshly ground white pepper
• Crumbled fresh thyme leaves

Description

In The Pyrenees, This Dish Is Made With Churned Raw Milk, Rarely Found Anymore. No Matter—it Works Fine As I've Adapted It And Goes Especially Well With Roast Leg Of Lamb. The Artichokes Are Cooked Only Partially Before Being Layered With Potat

Chow