Instructions: Preheat oven to 325 degrees. Scrape artichoke flesh from bottoms of leaves of cooked artichokes and chop with cooked artichoke bottoms, discarding choke.

Puree artichoke meat with 3 tablespoons cottage cheese and the egg. Stir in chervil and season to taste with lemon juice, salt and pepper.

Spoon mixture into 4 individual nonstick molds or small, greased ramekins.

Cover molds with foil and put in larger pan. Add water to come halfway up sides of molds. Bake 20-25 minutes, until mousse is just firm to touch. Set aside to cool slightly while you prepare sauce.

To prepare sauce: Mix together sauce ingredients in a small pan and bring just to boil. Adjust seasoning. Spoon sauce onto 4 plates, unmold a mousse in center of each plate and garnish with parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.