Wolfgang Puck CHEFSERIES CIBC1000 - Manual (Page 12)

LIMITED WARRANTY
This warranty covers all defects in workmanship or materials in the mechanical and electrical
parts, arising under normal usage and care, in this product for a period of 12 months from
the date of purchase provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and cost of item. A gift receipt
with date of purchase and item is also an acceptable proof-of-purchase. Product is intended
for household use only. Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During the applicable
warranty period within normal household use, we will repair or replace, at our discretion,
any mechanical or electrical part which proves defective, or replace unit with a compa-
rable model.
To obtain service under the terms of this warranty, call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE
UNITED STATES AND DOES NOT COVER:
* Damages from improper installation.
* Defects other than manufacturing defects.
* Damages from misuse, abuse, accident, alteration, lack of proper care and maintenance,
or incorrect current or voltage.
* Damage from service by other than an authorized dealer or service center.
This warranty gives you special legal rights and you may also have other rights to which
you are entitled which may vary from state to state.
22
ARTICHOKE MOUSSE
Serves 4
INGREDIENTS
4 or 5 very large artichokes
2 lemons, halved
4 tablespoons (2 ounces) unsalted butter, at room temperature
about 2 tablespoons heavy cream
salt
freshly ground pepper
METHOD
1. Trim away the leaves from the artichokes to expose the bottoms. Rub
the cut surfaces with lemon to prevent oxidation.
2. Bring a large pot of salted water to a boil. Add the juice of half a lemon
and the artichoke bottoms, cover with a linen towel or several sheets of
paper towels and cook until the artichokes are tender, 40 to 50 minutes.
3. Remove the artichokes and drain. Remove and discard the fiber from the
center of the chokes.
4. Use hand blender to purée the artichoke bottoms with the butter. Pass
the purée through a tamis or fine strainer into a heavy saucepan and heat
through. Stir in the cream and correct the seasonings with salt, pepper
and lemon juice.
PRESENTATION
Serve as a side dish to accompany lamb or chicken or use as a bed for sliced
meats and poultry.
Note: To reheat, place the mousse in a heavy saucepan, add 1 tablespoon
each of unsalted butter and heavy cream. Heat slowly, stirring constantly.