Hello, I’m Elise. Today, I’m gonna show you how to make artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 Recipe
Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 using 27 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚:
- Get For the artichokes:
- Get 4 Fresh whole artichokes
- Get to taste lemon juice
- Get to taste extra virgin olive oil
- Take drizzle pine essence
- Get to taste salt
- Prepare to taste thyme
- Prepare to taste catmint
- Prepare For the cream:
- Take 1 artichoke
- Prepare as needed grapeseed oil
- Make ready pinch Xanthane powder
- Take For the sour butter:
- Get 125 g
- Prepare 60 g vinegar
- Take 1 onion
- Prepare 125 g butter
- Take For the garlic purée:
- Get to taste garlic
- Get as needed extra virgin olive oil
- Prepare to taste clarified butter
- Make ready For the artichoke mayonnaise:
- Prepare 5 artichokes
- Prepare 100 g soy milk
- Take Salt
- Get as needed grapeseed oil
- Take to taste peel of garlic cloves
Steps to make Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚:
- 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.
- 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.
- For the sour butter: Clean the onion and slice into julienne strips, cook in the 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.
- 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.
- 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.
- 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.
So that’s going to wrap this up with this distinctive dish artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
