Stuffed artichoke hearts au gratin with Swiss cheese and ham cream filling

Break the stem off the artichoke. Bend a lower leaf back on itself until it snaps and pull it off; repeat.

Cut off the remaining cone of leaves just above the top of the heart.

Holding the heart base up, rotate it slowly against the blade of a knife to remove all green and expose the whitish surface of the heart.

Rub the cut portions with lemon juice frequently, and hold the trimmed hearts in a tablespoon of lemon juice in 950 ml of water.

For the blanc, combine flour, cold water, lemon juice and salt in a saucepan. Bring to a boil, then simmer 5 minutes.

Add the artichoke hearts, keeping them covered with liquid at all times. Return to a boil and simmer 30 to 40 minutes until tender.

Leave the hearts in the liquid and let them cool completely.

Chop the ham finely and saute it in butter briefly.

Boil the milk. Coarsely grate the Swiss cheese.

Cook the butter and flour together slowly for two minutes.

Add the boiling milk, salt, pepper, nutmeg and cayenne.

Off the heat, place the egg yolk in the centre of the sauce and beat it in vigorously.

Let it cool a moment, then stir in the cheese, the ham and more butter away from the heat. Cover the surface to stop a skin forming.

Lift the cooled hearts from the liquid and wash them off.

Remove the furry choke from the centre of each heart by hand.

Butter a baking dish, set the hearts in it and load filling into each centre.

Sprinkle cheese on top and dot with little pieces of butter.

Bake in the upper part of a preheated 375F oven for about 20 minutes.

Finish under the broiler for more colour on top, then scatter parsley.