How to Cook Artichoke with Pate

1 (14-ounce) can of artichoke bottoms

½ pound of fresh chicken livers

1 tablespoon butter

1 small onion, freshly chopped

4 large mushrooms, chopped coarsely

Salt and pepper

Pinch of thyme

1 tablespoon brandy

1 egg yolk, hard-cooked and sieved

Drain the artichoke bottoms. Melt the butter in a skillet, add livers, onion, mushrooms, salt and pepper and thyme. Sauté for about ten minutes. The livers should remain a little pink inside. Carefully heat the brandy, pour over the livers and ignite. Transfer the contents of the skillet to a blender or food processor and whirl until smooth. Spoon a generous amount of pâté on top of each artichoke bottom. Garnish with egg yolk.

These can be served freshly made, or made ahead of time and chilled until ready to use.