Ingredients

Serves 6

18 globe artichoke heads
2 litres chicken stock
250mls liquid cream
100ml liquid cream- extra
100g parmesan cheese, finely grated
6 large chestnuts, roasted, peeled and chopped
1bunch parsley, chopped
Sea salt and pepper to taste

Method

Peel the artichokes. In a large saucepan, boil the stock over a medium heat. Add the artichokes, cover and simmer until tender (about 20 minutes).

While the artichoke is cooking, make parmesan cream. Bring the 100ml of cream to a simmer.  Add parmesan and cream to an upright blender and blend until smooth. Set aside. 

Strain the artichokes and place into a food blender. Puree and return to the saucepan.

Whip the cream and fold slowly into the artichoke puree until combined.

Pour veloute onto each plate, spoon parmesan cream into the centre and sprinkle with parsley and chestnuts