Gastronomixs

Tangy crème of artichoke with Granny Smith apples

A tangy artichoke crème to serve with a starter or main course.

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

Tangy crème of artichoke with Granny Smith apples

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Ingredients

6

 

artichokes, large

6

 

apples, Granny Smith (peeled)

1

 

lemon

5

leaves

rosemary

1

sprig of

thyme

1

l

poultry stock

100

ml

white wine

1

clove

garlic

Preparation method

  • Clean the artichokes by removing the stem, trimming the heart, and removing the hay.
  • Cut the lemon in half and squeeze the juice into the white wine.
  • Fry the artichokes in a little olive oil and add the rosemary, thyme, garlic, and one lemon peel. Briefly fry.
  • Deglaze the pan with the poultry stock and the white wine with lemon juice.
  • Cook the artichokes for twenty minutes and add the peeled Granny Smith apples. Continue to cook until the artichokes are done.
  • Blend the artichokes and Granny Smith apples to a smooth consistency.
  • Season to taste with a little salt and thin out with some cooking liquid if needed.

Serving suggestions

  • As a crème base for a soufflé, jelly, or foam.
  • As a garnish for a main dish with venison, broccoli, celeriac, and black garlic.

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