Vegetables

Asparagus

Asperges

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Asparagus (asperges) was the favored vegetable of France’s King Louis XIV.  Also known as the Sun King, Louis even went as far as to declare asparagus, the “King of Vegetables”. When preparing this highly nutritive, flowering perennial plant, our first instinct usually finds us at the chopping block with a sharp knife in hand. But there’s a better way! From his kitchen on the Champs-Élysées in Paris, watch Professor of Cuisine, Jack Legras of Lenôtre demonstrate a simple preparation technique for asparagus.


•• French with English Subtitles •• 


Baked Artichokes

Artichauts Cuits au Four

Serves 2

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INGREDIENTS

2 large fresh artichokes

(best in season from March through May)

3 cloves garlic

3-4 sprigs of fresh parsley

1 cup fresh gluten free bread crumbs or gluten free crackers

2 tbsp olive oil

1/2 cup white wine, Chardonnay

herbed sea salt & pepper to taste

4 tbsp butter

alt=“Artichokes Artichaux Fresh Healthy French Recipes Le Menu Maison Bruno Gaget”

PREPARATION

•• Warm the oven to 350°. Using a serrated knife, remove the stems and approximately 1/4 of the leaves from the top. •• Steam the artichokes in a pot of boiling water for 5-6 minutes for medium sized and 15 minutes for large. •• Once the leaves become tender, remove from the steam and retain a cup of the water for later use. •• On a plastic cutting board, finely chop the garlic and parsley while mixing together as the parsley absorbs some of the strength of the garlic. •• Mix in the bread crumbs, herbed sea salt and pepper to taste. •• Place the artichokes in a large bowl and pour the bread crumb mixture over the tops of the artichokes. •• Gently spread the leaves apart allowing the crumbs to trickle down inside, filling the leaves. •• Place the artichokes in a baking dish and lightly drizzle olive oil over the top. •• Mouiller the artichokes with some of the reserved steamed artichoke water and white wine to moisten. •• Top with pats of butter. •• Pour additional water into the bottom of the baking dish and cover with foil. •• Bake for approximately 20 minutes until golden brown. ••

•• ooh la la ••

Gluten Free Breadcrumbs

Miettes de Pain Sans Gluten

alt=“Gluten Free Breadcrumbs for Baked Artichokes Artichaux Healthy French Recipes Le Menu Maison Bruno Gaget”

PREPARATION

•• Slice dried gluten free bread into small cubes. •• Using a hand-held masher or mortar and pestle, grind the bread cubes until fine. •• For later use, add herbed sea salt. •• Gluten free crackers can also be substituted. ••