Artichoke

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Artichokes are the flower buds of a species of thistle. These grey-green-coloured flower buds are made up of many small leaves that are folded around an edible base. On the base, which is also called the heart of the artichoke, grows a fuzzy type of hay. The meaty bracts of the closed flower bud are eaten as a vegetable. An artichoke can dry out quite easily, so we recommend wrapping it in a damp tea towel. You can store an artichoke in the refrigerator for four to seven days.

Basic techniques: Frying, cooking, gratineeing, roasting, deep-frying, puréeing, stuffing, marinating, smoking.

Flavour combinations: Bacon, cheese, aioli, tarragon, basil, tomato, garlic, broad beans, walnut, Hollandaise sauce, balsamic vinegar, couscous, risotto, crème fraîche, lobster, bottarga, king prawn, lamb.


Artichoke aioli

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Artichoke aioli
Artichoke daal saag

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Artichoke daal saag
Artichoke singharas

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Artichoke singharas
Artichoke and anchovy cream

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Artichoke and anchovy cream
Cooking artichoke hearts

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Cooking artichoke hearts
Artichoke crisps

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Artichoke crisps
Crème of artichoke with garlic and thyme

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Crème of artichoke with garlic and thyme
Artichoke compote

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Artichoke compote
Tangy crème of artichoke with Granny Smith apples

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Tangy crème of artichoke with Granny Smith apples
Artichoke marinated in watercress oil

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Artichoke marinated in watercress oil
Marinated artichokes

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Marinated artichokes
Stuffed artichokes

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Stuffed artichokes
Stuffed artichoke hearts with smoked sesame seeds

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Stuffed artichoke hearts with smoked sesame seeds
Indonesian artichoke stew

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Indonesian artichoke stew
Classic preparation of whole artichoke

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Classic preparation of whole artichoke
Potato and artichoke cake

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Potato and artichoke cake
Artichoke and potato blinis

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Artichoke and potato blinis
Artichoke tapenade

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Artichoke tapenade

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