Artichoke compote

The plain flavour of the artichoke is perfectly suited to dishes with lighter meats such as veal or lamb.

Creation by Hylke van Hout, ’t Lieve Leven restaurant, Helvoirt, the Netherlands.

Artichoke compote

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sushi vinegar



olive oil

Preparation method

  • Clean the artichokes and pull vacuum together with a little lemon juice, water, pepper, and salt.
  • Cook the artichokes in the steamer for 45 minutes at 95°C.
  • Cool the artichokes in ice water, so that they don't continue cooking.
  • Remove the artichokes from the bag and finely brunoise.
  • Prepare with the olive oil and sushi vinegar. Season to taste with salt and pepper.
  • Add a little lemon zest for added tanginess.

Serving suggestions

  • As a basis for a vegetarian amuse-bouche.
  • As a component in a composition with lamb, leeks, tomato, and garlic.

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