In salads, the artichoke goes well with seafood. Cooked, you can taste the artichoke bottoms au gratin or stuffed with beef or fresh cheese. You can also crush them with Roquefort cheese or serve them as canapes.
The artichoke has more than one recipe to offer you so join us this morning and find Nicolas Guluche, head of balancing act restaurant in Strasbourg on France Bleu Alsace.
And like every day, we are waiting for all your recipes from 10 am at 03.88.25.15.15. Try your luck at the Fridge Challenge!
Every day at 10:50 a.m., our chef awaits your call to “The Fridge Challenge”. The principle is simple:
- open your fridge door
- give 4-5 ingredients you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the great Friday giveaway! To be won this week:
– a gastronomic box offered by the association of the Stars of Alsace. Imagined as an ode to the Alsatian terroir, the Etoiles d’Alsace box offers the best products, tableware and other surprises. Members present: The Ferber House, The Rebert Patisserie, Riedinger-Balzer Butchery-Charcuterie, Westermann breads, Lorho House, Chambard, The Auberge de l’Ill, Reck Cafes, Julien’s shop and Good’Alsace magazine
BLUE CIRCUIT INSTANT KITCHEN
A new edition of the Terrine Solidaire which fights against cancer is launched until March 31 in partnership with the Federation of butchers, delicatessens and caterers of Alsace. 10 euros per terrine and 2 euros donated to the Alsatian association Life Pink. Jean Luc Hoffmann, President of the Alsace Chamber of Trades and of the corporation of butchers of Bas-Rhin tells us about this gourmet solidarity action at 10:30 a.m.