Gastronomixs

Artichoke and vadouvan tartare

Recipe makes 430 grams.

Artichoke and vadouvan tartare

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Ingredients

25

g

vadouvan

400

g

artichokes, large

1

 

lime, juice and zest

2

tsp

sesame oil

2

tsp

soya sauce, low salt

2

tsp

fish sauce

Preparation method

  • Add the vadouvan to 2 litres of water and bring to the boil.
  • Clean the artichokes so that just the hearts remain and blanche in the vadouvan water until cooked al dente.
  • Chop the artichokes into small pieces and mix with the remaining ingredients.

Serving suggestions

  • This tartare pairs well with cooked meats such as beef pastrami or as an addition to a vitello tonnato.
  • It also combines perfectly as a final addition to glazed tangy vegetables.
  • Perfect in combination with capers, olive oil, and tomato.

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