Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚

Name: Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚
Yield: 4 servings
Cuisine: British
Ingredients: 4 Fresh whole artichokes; to taste lemon juice; to taste extra virgin olive oil; drizzle pine essence; to taste salt; to taste thyme; to taste catmint; 1 artichoke; as needed grapeseed oil; pinch Xanthane powder; 125 g wine; 60 g vinegar; 1 onion; 125 g butter; to taste garlic; as needed extra virgin olive oil; to taste clarified butter; 5 artichokes; 100 g soy milk; Salt; as needed grapeseed oil; to taste peel of garlic cloves

Tatiana Schwarzer @tatianaschwarzer

Stuttgart, Germany ❣️

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

Tatiana Schwarzer @tatianaschwarzer

Stuttgart, Germany ❣️

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Ingredients

4 servings

For the artichokes:
4Fresh whole artichokes
to tastelemon juice
to tasteextra virgin olive oil
drizzlepine essence
to tastesalt
to tastethyme
to tastecatmint
For the cream:
1artichoke
as neededgrapeseed oil
pinchXanthane powder
For the sour butter:
125 gwine
60 gvinegar
1onion
125 gbutter
For the garlic purée:
to tastegarlic
as neededextra virgin olive oil
to tasteclarified butter
For the artichoke mayonnaise:
5artichokes
100 gsoy milk
Salt
as neededgrapeseed oil
to tastepeel of garlic cloves

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Steps

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.
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.
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.
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.
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.
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.

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Cooksnaps

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Tatiana Schwarzer @tatianaschwarzer

on August 31, 2020 14:59

Stuttgart, Germany ❣️

Hello everyone! My name is Tatiana. I am from Russia. I love food and everything about it.Follow me in IG: _firstweeat_My personal IG: tatianaschwarzer