Gastronomixs

Stuffed artichokes

Stuffed artichoke is always great to serve as an amuse-bouche or as a garnish for a dish.

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Stuffed artichokes

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Ingredients

10

 

artichokes, violet

1

 

lemon

5

leaves

rosemary

1

sprig of

thyme

1

l

poultry stock

100

ml

white wine

1

clove

garlic

 

 

black garlic crème

 

 

crème of artichoke with Granny Smith apples

10

cubes

barbequed celeriac jelly

Preparation method

  • Clean the artichokes by cutting a piece off the head and removing some of the leaves.
  • Bring the poultry stock, lemon juice, lemon zest, rosemary, thyme, white wine, and garlic to the boil and season to taste with salt.
  • Cook the artichokes and set aside to cool in the cooking liquid.
  • Clean the artichokes making sure that the stems remains intact.
  • Hollow out the artichokes a little and cut the base so that they can stand upright.
  • Fill the artichokes with the tangy crème of artichoke with Granny Smith apples, black garlic crème, and a cube of barbequed celeriac jelly.
  • Serve slightly warm.

Serving suggestions

  • As an amuse-bouche.
  • Try filling the artichokes with different components such as tomato, olive, yoghurt, and sweet pepper.

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