Prepare the artichokes by stemming and washing them thoroughly. Place a slice of lemon on the bottom of each, tie them up, and cook in boiling salted water until tender. Immediately cool in ice water and drain well.
For the mousse, combine the supreme sauce with the tomato coulis and season to taste. Soak the gelatin sheets in cold water, then incorporate them into the mixture. Gently cook for 10 minutes, strain, and refrigerate until it reaches a syrupy consistency. Meanwhile, whip the fresh cream, fold in the paprika, adjust seasoning, and keep chilled over ice.
Carefully trim the cooked artichokes, removing the choke from each base. On serving plates, position the artichoke base in the center, arrange the leaves harmoniously around it, and pipe the tomato mousse into the bases using a fluted nozzle piping bag for a refined finish.
Hubert's recipe
