Gastronomixs

Artichoke crisps

Use the crisps as a component in veal tartar with Ras el Hanout, baked shiitake mushroom, a sesame crisp, fried king prawns, and a shellfish vinaigrette.

Creation by Edwin Schellekens, Kruiden en Jasmijn restaurant, Woudrichem, the Netherlands.

Artichoke crisps

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Ingredients

4

 

artichoke hearts, cooked

Preparation method

  • Cut the artichokes into thin slices on a meat slicer.
  • Pat dry.
  • Deep-fry at 160°C until crispy.
  • Sprinkle over some black pepper.

Serving suggestions

  • As a snack.
  • As a crunchy garnish.
  • As a component in a composition with anchovy, fennel, tuna, and sweet pepper.

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