Artichoke Base with Stuffed Endive and Red Onion Butter

Boil the artichoke base with stuffed endives until soft in salted water with a little lemon juice. Then clean the lettuce, wash and pick out nice big leaves. Blanch them briefly, put them in ice water and then drain them. Blanch the rest of the lettuce, rinse and drain.

Finely chop the shallot, sauté in olive oil, add the finely chopped lettuce and two diced artichoke bottoms, sauté briefly and remove from heat. Toast the bread cubes in the oven at 170°C, mix them in, season with salt and pepper, stuff into four lettuce leaves and form into balls.

For the sauce, sauté the onion cubes in butter, deglaze with Noilly Prat and white wine, reduce by about half and top up with the chicken stock. Reduce again and before serving, whisk in the cold butter and season to taste.

Slowly warm lettuce balls and artichoke base in a little artichoke stock. Warm the remaining lettuce leaves in butter and spread on the plates. Arrange the lettuce balls on the artichoke bottoms with stuffed endives. Garnish with the sauce and serve.

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