Serves 4.
Ingredients:
- 1 jar of artichoke hearts and bottoms
- 100g roquefort cheese
- 150g fresh cream
- 1 T chervil
- juice of a lemon
- salt and pepper to taste
Method:
Boil the artichoke hearts and bottoms.
Drain well and let them cool down. Add lemon juice.
Mix all the ingredients of the sauce, crumbling the roquefort in the cream.
