2018.09.19 EN RECIPE

Grilled Artichoke with Thyme and Lemon

Grilled Artichoke with Thyme and Lemon

Ingredients (serves: 10)

25  Poivrade artichokes  

  1. Trim the artichokes and cut them in half
  2. Heat olive oil in a pot and brown the artichokes with thyme
  3. Sprinkle the artichokes with salt, put a little bit of water into the pan and steam them
  4. Prepare another heated grill pan and grill the artichokes and thyme to add the aromatic flavor of it
  5. Deep-fry it until golden


Artichoke Gelee  

300g stems of large artichokes
11g water and ascorbic acid (A)
1g titanium
2g agar agar
1 slice gelatin
20g liquid Shiokoji

  1. Blend artichokes and A together
  2. Strain it and make it into artichoke juice
  3. Take 260g of 2 and add titanium and agar agar into a pot to melt them for 2 mins, then add liquid shiokoji and gelatin and cook altogether for 30 secs more. Once you see it nicely blended, remove it from the pan and put it back to a stainless steel tray
  4. Marble the gelee using a torch
  5. Sprinkle with herb powder and eggplant powder and refrigerate it.


Caper fritters and powder  

100g caper   

  1. Dehydrate 50g of caper, using a food dehydrator and deep-fry the rest with salad oil


Smoked mustard

120g smoked mustard
20g honey
20g smoked water
20g smoked salad oil

  1. Smoke them altogether and then stir it


Boiled down lemon

2 lemons
2 soup spoon granulated sugar
1 pinch of salt
Some branch of thyme
50g olive oil
1 soup spoon liquid Shiokoji

  1. Cut lemons into wedges
  2. Quickly stir the lemon, thyme, granulated sugar and olive oil with some water (place water up until 3 cm of a pot) over high heat


Foie gras broth

  1. Cut foie gras into pieces, then season with salt and pepper, and saute them until golden
  2. Remove grease of the foie gras and as you blend it, gradually add heavy cream and chicken bone broth
  3. When it’s balancedly blended, check the taste and put them in a piping bag


Roasted herb

  1. Dehydrate thyme, savory, and marjoram and roast them in the oven