Finger Food – Stuffed Artichoke Bottoms

1. artichoke bottoms drain well. 2. peel and finely dice egg. Mix with crème fraîche, chive rolls, finely chopped chervil and finely diced shallots. Season well with salt and freshly ground pepper. Fill the artichoke bottoms with the mixture. Garnish with trout caviar.

Our tip: Fresh chives are much more aromatic than dried ones!

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