8 artichoke hearts
2/3 cup dry white wine
3 tablespoons lemon juice
Sauce
1/4 cup butter
4 tablespoons all-purpose flour
1 envelope dried thyme
2 cups milk
1 1/2 cups heavy cream
Salt, black pepper, and nutmeg to taste
200g grated Gruyère cheese
8 artichoke hearts
2/3 cup dry white wine
3 tablespoons lemon juice
Sauce
1/4 cup butter
4 tablespoons all-purpose flour
1 envelope dried thyme
2 cups milk
1 1/2 cups heavy cream
Salt, black pepper, and nutmeg to taste
200g grated Gruyère cheese
In a large saucepan with boiling water, cook the artichokes with white wine, lemon juice, and salt until tender
Drain and reserve
Sauce
1
In a pan, melt the butter and lightly fry the flour
At the same time, dissolve the thyme in milk and add to the pan, stirring constantly
Add heavy cream and continue stirring until thickened
2
Season with salt, black pepper, and nutmeg
Assembling
1
Preheat the oven to a high temperature
In a refractory dish, place the reserved artichokes
Drench with warm sauce and sprinkle with grated Gruyère cheese
2
Bake until the cheese is nicely golden brown
Serve immediately with grilled filet mignon, garnished with cherry tomatoes, lettuce leaves, and serve.
