{"id":249,"date":"2010-01-29T17:08:25","date_gmt":"2010-01-29T16:08:25","guid":{"rendered":"http:\/\/www.christianecuisine.com\/?p=249"},"modified":"2010-01-29T17:08:25","modified_gmt":"2010-01-29T16:08:25","slug":"artichaut-sauce-moutarde","status":"publish","type":"post","link":"https:\/\/www.christianecuisine.com\/?p=249","title":{"rendered":"ARTICHAUT SAUCE MOUTARDE"},"content":{"rendered":"

\"mout\"<\/p>\n

1 artichaut par personne<\/p>\n

Moutarde<\/p>\n

Huile Isio 4<\/p>\n

Sel et poivre ( facultatif )<\/p><\/blockquote>\n

Passer les artichauts sous l’eau froide. Casser leur queue et \u00f4ter les premi\u00e8res feuilles.<\/p>\n

Pour une cuisson \u00e0 la vapeur, 40 \u00e0 45 minutes de cuisson suivant la grosseur des artichauts.<\/p>\n

La cuisson peut se faire \u00e0 la cocotte minute de fa\u00e7on plus rapide , personnellement, je pr\u00e9f\u00e8re la cuisson \u00e0 l’ancienne.<\/p>\n

Pour la sauce moutarde:<\/p>\n

2 cuill\u00e8res \u00e0 caf\u00e9 de moutarde ( bien bomb\u00e9es ), m\u00e9langer au fouet en versant peu \u00e0 peu un filet d’huile sans cesser de fouetter. La sauce va devenir homog\u00e8ne. R\u00e9server.<\/p>\n

Servir avec les artichauts ti\u00e8des.<\/p>\n","protected":false},"excerpt":{"rendered":"

1 artichaut par personne Moutarde Huile Isio 4 Sel et poivre ( facultatif ) Passer les artichauts sous l’eau froide. Casser leur queue et \u00f4ter les premi\u00e8res feuilles. Pour une cuisson \u00e0 la vapeur, 40 \u00e0 45 minutes de cuisson suivant la grosseur des artichauts. La cuisson peut se faire \u00e0 la cocotte minute de fa\u00e7on plus rapide , personnellement, je pr\u00e9f\u00e8re la cuisson \u00e0 l’ancienne. Pour la sauce moutarde: 2 cuill\u00e8res \u00e0 caf\u00e9 de moutarde ( bien bomb\u00e9es ), m\u00e9langer au fouet en versant peu \u00e0 peu un filet d’huile sans cesser de fouetter. La sauce va devenir homog\u00e8ne. R\u00e9server. Servir avec les artichauts ti\u00e8des.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,48,26],"tags":[765,49,5,14,4,15,34,19,769,21,35,36,6,22,50],"class_list":["post-249","post","type-post","status-publish","format-standard","hentry","category-entrees","category-legumes","category-plat-de-resistance","tag-accompagnement","tag-artichaut","tag-blog-cuisine","tag-christiane","tag-christiane-cuisine","tag-cuisine","tag-entree","tag-facile","tag-legumes","tag-peu-chere","tag-plat","tag-recette-bistrot","tag-recettes","tag-simple","tag-vapeur"],"_links":{"self":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/249"}],"collection":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=249"}],"version-history":[{"count":5,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/249\/revisions"}],"predecessor-version":[{"id":255,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/249\/revisions\/255"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}