Gastronomixs

Indonesian artichoke stew

This is a delicious Indonesian dish. Keep the lid tightly closed while stewing and keep the temperature at the boil. This will ensure that all the rich flavours infuse the artichokes.

Creation by Dennis Middeldorp, Sense* restaurant, 's-Hertogenbosch, the Netherlands.

Recipe makes 200 grams.

Indonesian artichoke stew

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Ingredients

200

g

artichokes

2

stalks

lemon grass

4

 

kaffir lime leaves

1

g

Lombok chili pepper

1

clove

garlic

200

ml

coconut milk

Preparation method

  • Clean the artichokes and cut the hearts into four pieces.
  • Gently fry the lemon grass, kaffir lime leaves, lombok chili pepper, and garlic in a little oil.
  • Add the artichoke hearts and deglaze the pan with the coconut milk.
  • Stew the artichokes in the coconut milk on a low heat.

Serving suggestions

  • As a vegetable garnish with leg of lamb or a lamb tagine.
  • As a basis for a crème, mousse, or sorbet.
  • As a component in a composition with pork neck, tomato, garlic, fennel, and ginger.

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