Artichoke escabeche
You can guard the texture of the artichokes perfectly. You actually blanche them, but cooking in court-bouillon and cooling in sweet and sour pickling liquid provides a burst of flavour.
In this component we use the Henkelman vacuum machine. This professional chamber vacuum machine allows you to package, store and prepare more efficiently.
Makes about 600g.
Allergens and dietary requirements
- Sulphite
- Celery
- Vegan
Ingredients
Preparation method
Put the water, white wine, white wine vinegar, rice vinegar, sugar, salt and black pepper together and bring to the boil.
Pour on the red pepper, tarragon and lemon zest and leave to cool completely.
Clean the artichokes and keep them on water with a little lemon.
Put on in the court-bouillon until just tender.
Place the pickling liquid in a wide, high-rimmed container that fits into the vacuum machine .
Put in the warm artichokes.
Cover with foil and poke some holes.
Place in vacuum machine and run the infusion programme with liquid control.
Now let the artichokes ripen in the sweet and sour pickling liquid for at least 24 hours.
Serving suggestions
- Delicious in a dish with bacon, thyme, and monkfish.
- Pairs well with capers, tomato, and olive oil.
- Perfect with tuna, garlic, and samphire.
