After initial blending, let the mixture stand for 10 minutes and stir it again.

This mixture is then mixed and continually stirred for half an hour.

Sprinkle mixture with flour, and cook, stirring, for 3 to 4 minutes more.

Place the pan over medium heat and slowly bring the mixture to a boil, stirring often.

Cook the mixture, stirring frequently, for about five minutes.

Season the mixture to taste with salt and pepper and stir in a little more stock.

Simmer mixture, stirring occasionally, until thick enough to spread on a sandwich, about 45 minutes.

Add them to the potato-artichoke mixture and cook, stirring, for one minute so that they are coated with the oil.

Cook the mixture, stirring, until the rice smells toasty, about 3 minutes.

Slowly heat this mixture, stirring constantly, until the gelatin is dissolved.