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Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚
Introduce
Chef :
Tatiana SchwarzerArtichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚
It’s not so easy to make but it’s not so difficult at the same time. But it’s very beautiful on the plate and very tasty to eat. You can experiment with ingredients how you want. If some ingredients are missing , everything is in description. ♥️
#mycookbook
Ingredient
Food ration :
4 servings
to taste
lemon juice
as needed
extra virgin olive oil
drizzle
pine essence
to taste
salt
to taste
thyme
to taste
catmint
as needed
grapeseed oil
pinch
Xanthane powder
125 g
wine
60 g
vinegar
1
onion
125 g
butter
to taste
garlic
to taste
clarified butter
100 g
soy milk
to taste
peel of garlic cloves
Cooking instructions
* Step 1
For the artichoke: Combine lemon juice and oil and mix. Clean the artichokes properly, paring them well. Turn into the dressing. Vacuum seal. Add the herbs, salt and two drops of pine essence to each artichoke. Put a high vacuum. Cook 15-16 minutes at 107 °.Cool in water and ice.
* Step 2
For the cream: Clean the artichokes keeping only the hearts, braise in a round with the oil and stew until cooked. Blend the artichokes adding salt, add a point of xanthan and its cooking juices and whip with the extra virgin olive oil and sour butter. Pass through a fine sieve and store in a pastry bag.
* Step 3
For the sour butter: Clean the onion and slice into julienne strips, cook in the wine and vinegar until all the liquid is consumed, allow to cool slightly and add the butter, mix well until it is completely melted and filtered.
* Step 4
For the garlic purée: Blanch 5 times (if fresh, 8 times if stored) the garlic in water starting from cold. As soon as it starts to boil, strain and start cold. Assemble the thermomix or blander with a drizzle of extra virgin olive oil and butter. Season with salt. Filter through a fine sieve.
* Step 5
Clean the artichokes as usual. Overcook over low heat without evaporating the milk. Set for one day. Blend in the thermomix and pass through the fine sieve. Whip with the grape vine oil until desired consistency.
* Step 6
For finish: Heat the dry artichoke to 170 ° in the oven for 5 minutes. Put in a pan with light butter and herbs. Pass the artichoke stem and bottom in the hazelnut flour and shake. So as to remove the excess. Fill with the cream and heat in oven. Serve in the center. Add a tablespoon of artichoke mayonnaise alongside. Make bits of garlic puree on the stem. Add fresh rosemary flowers. Close with parsley powder on the mayonnaise and a few grains of salt.
Note: if there is a photo you can click to enlarge it
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