Cream, tarragon, and brandied mushrooms come together in Jacques Pépin’s artichokes Helen, an old-school French recipe perfected by the culinary legend.
½ tsp. potato starch, dissolved in 1 Tbsp. of cold waterartichokes “Helen”—mounded with creamy cognac-spiked mushrooms, then broiled—since the 1960s. When shopping, seek out either large tapered artichokes or small globes.½ tsp. potato starch, dissolved in 1 Tbsp. of cold waterTo a medium pot, add the lemon juice, olive oil, ¾ teaspoon of the salt, the artichokes, and 4 cups of water and bring to a boil.
Add the cognac and cook until evaporated, about 30 seconds. Add ¼ cup of the cream, the parsley, tarragon, black pepper, and remaining salt and bring to a boil. Stir in the dissolved potato starch and continue boiling until thickened, about 1 minute more. Remove from the heat.Position a rack in the top third of the oven and preheat the broiler to high. Using a slotted spoon, transfer the artichokes, cavities facing up, to a parchment-lined baking sheet.
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