Difficulty:[usr 3]
Remove the leaves from the artichokes and remove the hay well. Cut the bottoms into 8. Peel the carrot and onion, cut them into strips and add them to the artichoke bottoms.
Put the olive oil and the white wine in a casserole, add the vegetables, then the coriander seeds and the lemon juice. Salt and pepper.
Let everything simmer for 3 hours on a very low heat.
Remove the artichoke bottoms, sieve the other vegetables. Whisk the vegetable stock with the butter. Adjust seasoning. Cut the sole fillets in 2, salt and pepper them and cook for 3 to 5 minutes in the vegetable stock.
For the presentation, divide the artichokes on the plates, cover them with the fillets of sole and extremely thin slices of carrot. Drizzle over the bottom and garnish with coriander leaves.
Source:La Nouvelle Cuisine for all seasons. Chanteclerc.
