{"version":"1.0","provider_name":"Sosa","provider_url":"https:\/\/www.sosa.cat\/fr\/","author_name":"gabriela.bernal","author_url":"https:\/\/www.sosa.cat\/fr\/author\/gabriela-bernal\/","title":"Artichauts Confits Farcis \u00e0 la B\u00e9chamel de Foie - Sosa","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"EbFORxIx5L\"><a href=\"https:\/\/www.sosa.cat\/fr\/recettes\/artichauts-confits-farcis-a-la-bechamel-de-foie\/\">Artichauts Confits Farcis \u00e0 la B\u00e9chamel de Foie<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.sosa.cat\/fr\/recettes\/artichauts-confits-farcis-a-la-bechamel-de-foie\/embed\/#?secret=EbFORxIx5L\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Artichauts Confits Farcis \u00e0 la B\u00e9chamel de Foie\u00a0\u00bb &#8212; Sosa\" data-secret=\"EbFORxIx5L\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.sosa.cat\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/alcachofas-javier-sanchez.png","thumbnail_width":1080,"thumbnail_height":1080,"description":"L\u2019artichaut est l\u2019un de ces ingr\u00e9dients qui marquent le calendrier gastronomique avec une pr\u00e9cision presque c\u00e9r\u00e9monielle. Sa saison, qui s\u2019\u00e9tend principalement entre les mois d\u2019hiver et de printemps, repr\u00e9sente une fen\u00eatre d\u2019opportunit\u00e9 pour les professionnels de la cuisine : c\u2019est le moment de travailler avec un produit \u00e0 son point optimal de saveur, texture et [&hellip;]"}