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.
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artichoke hearts, cooked
- Cut the artichokes into thin slices on a meat slicer.
- Pat dry.
- Deep-fry at 160°C until crispy.
- Sprinkle over some black pepper.
- As a snack.
- As a crunchy garnish.
- As a component in a composition with anchovy, fennel, tuna, and sweet pepper.