Artichoke cream with citrus zests

1. Drain the artichoke hearts and cut them into small pieces. Place in a saucepan. Pour the chicken stock, milk and cream. Lightly salt and pepper. Cook covered for 15 minutes.

2. Meanwhile, rinse the orange under warm water. Dry and zest. Wash and dry the sage. Thin out.

3. Divide the artichoke cream into 4 plates. Sprinkle with orange zests and sage leaves. Serve warm.

Photo credit: Sucré Salé