Artichoke funds + Mornay sauce and With Anchovies

Artichoke funds + Mornay sauce and With Anchovies _

Below mayonnaise Vegetable
ingredients:

I Option
24 artichokes funds canned drained and rinsed or raw
If you use raw artichokes cook with water, lemon juice and salt
1 spoon of butter

Mornay sauce:

1 liter of white sauce ready
30 grams. gruyere cheese
30 grams. grated Parmesan cheese
100 g. of butter

Notice:

If no gruyere, parmesan use only

White sauce Traditional:

2 cups of cow's milk
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) of butter

Way of preparing:

Put the sauce over the artichokes funds, bake gratin.
Serve on a platter, and around, lettuce leaves, or other greenery leaf to taste.

Option II:

Artichokes Funds With Anchovies

ingredients:

24 artichoke hearts, canned or raw (see below)
2 cans of anchovies in oil
4 tablespoons of olive oil or corn oil
4 tomatoes cut into slices
pepper sauce to taste


Way of preparing:

If artichokes funds are raw, aferventar with water and a pinch of salt, until it begins to soften.
Wash and cut the tomatoes into thin slices
A refractory place alternate layers of artichoke hearts, anchovies, complete with sliced ​​tomatoes sprinkled with oregano and pepper.
Drizzle with olive oil, cover with breadcrumbs and grated Parmesan cheese, equal parts
Bring to a preheated moderate oven 180 C for 30 minutes
Serve hot artichoke Input
Note:
If you want to serve cold input. replace the grated Parmesan cheese and breadcrumbs put mayonnaise will.
         


Mayonnaise Thin sauce:

Chopped 1 large potato cooked
1 medium carrot cooked and chopped
1 cup (coffee) oil
1 cup (coffee) milk
1 tablespoon (soup) mustard (optional)
2 tablespoons (soup) lemon juice
1 teaspoon (tsp) salt

Beat everything in a blender, if it is hard to put more oil and milk, if it is soft, add more potatoes.