An adaptation of a simple yet superb provincial French dish, Tarragon Sauce with Artichokes may be served as an hors d’oeurve zoith lemon quarters and brown bread.
4 globe artichokes, prepared, boiled, drained and kept warm
6 fl. oz. dry white wine
4 tablespoons chopped fresh tarragon
2 oz. butter
2 oz. flour
10 fl. oz. single cream
½ teaspoon salt
½ teaspoon black pepper
1 oz. unsalted butter, cut into small pieces
First, prepare the sauce. In a small saucepan, bring the wine and tarragon to the boil over moderately high heat. Reduce the heat to moderate and cook the mixture for 8 minutes or until the wine has almost evaporated. Remove the pan from the heat. Set aside.
In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the cream, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is very thick and smooth. Stir in the reserved tarragon mixture, the salt, pepper and the un-salted butter pieces, and cook, stirring constantly, until the butter has- melted.
Remove the pan from the heat.
Place the artichokes on warmed, indi-vidual serving dishes. Spoon equal amounts of the sauce into 4 small bowls and serve immediately, with the arti-chokes.