Artichokes filled with Papé Papouls black trumpets
Ingredients: 8 or 9 artichoke hearts frozen, 200 g of sausage meat, 1 box Papé Papouls pâté with black trumpets 130 g, 1 clove of garlic, a coffee cup with crumbled day-old bread, milk, 1 egg yolk, tomato coulis, olive oil, parsley, salt, pepper, Provence herbs.
1 – Cook the artichoke hearts 10 minutes in boiling water. Prepare the stuffing by mixing the sausage meat; the breadcrumbs soaked in milk, the chopped garlic and parsley season.
2 – Add to the stuffing, the pâté with black trumpets. Separate the white from the egg yolk. Mix and bind the sauce with the yolk.
3 – Fill the artichokes with this mixture place in a baking dish.
4 – Drizzle with a dash of oil, moisten with half a glass of water. Add 4 tablespoons of tomato coulis sprinkle with provence herbs and put in the oven for one hour, cover the dish with aluminum foil. Set the thermostat to 180° C ((350 degrees Fahrenheit).