Gastronomixs

Artichoke singharas

Creation by Pascal Jalhay, Executive Chef at R&D Creadome, Lelystad, the Netherlands.

Artichoke singharas

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Ingredients

2

 

artichokes

2

 

cloves of garlic, cleaned

50

g

carrots, peeled and cut into thin slices

1

 

shallot, finely diced

1

 

bay leaf

3

sprigs of

thyme

50

g

mushrooms, washed and cut into thin slices

½

 

lemon, juice

50

ml

white wine

50

ml

olive oil

500

 

peppercorns

5

 

coriander seeds

 

 

vegetable stock

¼

bunch

coriander

250

g

flour

50

g

clarified butter

Preparation method

  • Clean the artichokes and rub with the lemon juice.
  • Gently braise the mushrooms, garlic, shallot, and carrot in the olive oil and place the artichokes on top.
  • Add all the spices and herbs except for the coriander.
  • Deglaze the pan with the white wine and reduce to a miroir (glaze).
  • Pour over the vegetable stock and gently braise until the artichokes are cooked. This will take approximately fifteen minutes.
  • Remove the artichokes from the pan and reduce the braising juices to a miroir.
  • Pass the jus through a fine-meshed sieve and use this to make the filling smooth and creamy.
  • Chop the artichoke into equally-sized cubes and add the jus and coriander.
  • Combine the flour into a dome and make a crater in the centre.
  • Pour the clarified butter in the crater and use your fingertips to combine it into a stiff dough.
  • Divide the dough into small balls and flatten these.
  • Place a little of the chopped artichoke in the centre of the dough and wrap into a ball.
  • Bake them at 180°C for approximately fifteen minutes.

Serving suggestions

  • As a component in a composition with lamb, ginger, oxheart cabbage, and rice.
  • A smaller variant can be served as an amuse-bouche or a snack.

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