List of Ingredients
- 1/2 C. of milk
- 3/4 C. of flour
- 1/3 C. of grated Grana Padano cheese
- 2 TBSP. of butter
- 10 of artichokes
- 4 of eggs
- Black truffle
- Salt
Method
In a saucepan, heat the milk and butter with a pinch of salt. When it boils, remove from the heat and add the flour and Grana Padano all at once. Stir until it forms a ball that pulls away from the sides of the pan and sizzles.
Spread the batter out onto a tray to cool, then place it into a bowl and mix in one egg at a time, combining well. Place the batter into a pastry bag. Squeeze out small dollops of batter onto a baking tray lined with parchment paper and bake at 350°F for 15-20 minutes. Remove from the oven and allow the puffs to cool.
Trim the artichokes thoroughly. Boil the them for 5 minutes in 2 quarts of salted water. Remove from the heat and allow them to cool in the broth. Remove the artichokes and strain the broth through a colander lined with a cheesecloth. Thinly slice the artichokes. Heat the strained broth and serve it with the artichokes, the mini puffs, and black truffle shavings.