{"id":2729,"date":"2008-11-23T19:28:47","date_gmt":"2008-11-23T17:28:47","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2729"},"modified":"2008-11-23T19:28:47","modified_gmt":"2008-11-23T17:28:47","slug":"artichauts-a-la-bretonne","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/23\/artichauts-a-la-bretonne\/","title":{"rendered":"Artichauts \u00e0 la Bretonne,"},"content":{"rendered":"<p>Recette de BRETAGNE, artichaut, cidre, recette typique et r\u00e9gionale bretonne.<\/p>\n<div id=\"attachment_2730\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/artichaut-a-la-bretonne.jpg\" rel=\"lightbox[2729]\"><img aria-describedby=\"caption-attachment-2730\" loading=\"lazy\" class=\"size-medium wp-image-2730\" title=\"artichaut-a-la-bretonne\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/artichaut-a-la-bretonne-300x219.jpg\" alt=\"artichaut-a-la-bretonne du Guide de Pierrette\" width=\"300\" height=\"219\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/artichaut-a-la-bretonne-300x219.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/artichaut-a-la-bretonne.jpg 341w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-2730\" class=\"wp-caption-text\">artichaut-a-la-bretonne du Guide de Pierrette<\/p><\/div>\n<p>pOUR 6 Personnes : pr\u00e9paration 30 minutes, cuisson 1 heure.<br \/>\nIngr\u00e9dients :<br \/>\n6 fonds d&rsquo;artichauts,<br \/>\n1 gros oignon,<br \/>\n350 gr de lardons demi-sel<br \/>\n100 gr de beurre,<br \/>\nsel, poivre.<\/p>\n<p>Epluchez et hachez l&rsquo;oignon.<br \/>\nFaites fondre 50 gr de beurre dans une cocotte, ajoutez les lardons, l&rsquo;oignon et les fonds d&rsquo;artichauts. Salez et poivrez puis mouillez avec le cidre. Laissez cuire 1 heure \u00e0 feu doux en remuant.<br \/>\nAu moment de passer \u00e0 table, \u00e9gouttez les fonds d&rsquo;artichauts et disposez-les dans un plat ou directement dans les assiettes. Ajoutez 50 gr de beurre dans la sauce en fouettant.<br \/>\nArr\u00eatez le feu, rectifiez l&rsquo;assaissonnement et nappez les fonds d&rsquo;artichauts avec la sauce au cidre.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de BRETAGNE, artichaut, cidre, recette typique et r\u00e9gionale bretonne. pOUR 6 Personnes : pr\u00e9paration 30 minutes, cuisson 1 heure. Ingr\u00e9dients : 6 fonds d&rsquo;artichauts, 1 gros oignon, 350 gr de lardons demi-sel 100 gr de beurre, sel, poivre. Epluchez et hachez l&rsquo;oignon. Faites fondre 50 gr de beurre dans une cocotte, ajoutez les lardons, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[381,4],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2729"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=2729"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2729\/revisions"}],"predecessor-version":[{"id":2732,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2729\/revisions\/2732"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2729"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}