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      RECIPE TITLE "Lamb Tournedos on Artichoke Bottoms with Tarragon Beurre Blanc" from Sunset Magazine April 1988

    yields Makes 4 servings time---difficulty moderate

      RECIPE INGREDIENTS

    • 1 boned lamb loin (about 1 1/2 lb.), fat trimmed, rolled and tied
    • 1/4 teaspoon freshly ground pepper
    • 2/3 cup each regular-strength chicken broth and dry white wine
    • 1 tablespoon Dijon mustard
    • 2 tablespoons minced shallots
    • 2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dry tarragon leaves
    • 1/2 cup whipping cream
    • 1/4 cup (1/8 lb.) butter or margarine
    • Cooked artichoke bottoms (directions follow)
    • Black peppercorns

      RECIPE METHOD

    Sprinkle lamb with half the pepper; set on a rack in a 9- by 13-inch pan. Roast lamb in a 475| oven until a thermometer inserted in center of meat registers 140| for rare, 20 to 25 minutes, or 150| for medium, about 30 minutes. Transfer to a platter; keep warm.

    In a 10- to 12-inch frying pan over high heat, combine broth, wine, mustard, shallots, tarragon, and remaining pepper. Boil, uncovered, until reduced by half, about 5 minutes; add cream and boil until reduced to 1 cup. Remove from heat and add butter; stir constantly to incorporate.

    Serve, or, to keep warm up to 2 hours, pour sauce into a warmed thermos and close. (Or pour sauce into a bowl and set in a container of hot water, changing water to keep sauce hot up to 2 hours.)

    Cut lamb crosswise into 8 equal slices. Spoon half the sauce onto each of 4 heated dinner plates. Set 2 artichokes in sauce on each plate. Set lamb on artichokes. Pour remaining sauce over meat; garnish with a few peppercorns.

    Cooked artichoke bottoms.

    In a 3- to 4-quart pan, combine 6 cups water with 1/4 cup vinegar; set aside.

    Pull off and discard tough outer leaves from 8 large artichokes (at least 3 in. across); trim stems flush with bottoms. Snap back larger leaves, then pull away, leaving fleshy base of each leaf attached; discard leaves. When you reach the pale inner leaves, trim off tops flush with top of artichoke base; discard leaves. Pare coarse fibers from artichoke sides; add artichokes to water as trimmed.

    Bring water to a boil over high heat. Cover and simmer until artichokes are tender when pierced, about 30 minutes; drain. Scoop out and discard fuzzy centers; use artichokes hot, or cover and chill up to overnight. To reheat, place in an 8- or 9-inch-square pan, cover, and bake with lamb until hot, 10 to 12 minutes.

    COPYRIGHT 1988 Sunset Publishing Corp.

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