Today we're preparing artichokes and then we're making a delicious artichoke dish with wild garlic, anchovies and pistachio. All great recipes, so enjoy guys!
Pour the water into a big pot and season it with the salt. Now cut half of the stem of artichokes off and submerge them completely with the water. Put something heavy on top to ensure that they stay submerged. Then bring it to a boil for 3 minutes. Once that’s done turn off the heat and let it cool down completely out of the fridge. After that take the artichokes from the water and let them sit upside down for a couple of minutes so any excess water can drip out. Now take the artichokes and peel away all the leaves. The inner smaller leaves you can keep for later. When that’s done take a spoon and gently scoop out the inside. Then take a small knife and trim the sides. Now cut them in half and keep them in your fridge for later.
The crispy artichoke leaves
The small artichoke leaves
Take the small artichoke leaves and cut the bottom in an arrow shape. After that transfer the tempura flour in a bowl and while stirring add the water. Mix it until it’s completely smooth. Then heat up some frying oil till it’s 160 degrees Celsius. Once that’s hot cover the leaves with a thin layer of the batter and fry them until golden brown. Now transfer them on some kitchen paper and season with salt.
The artichoke cream
white wine vinegar
First transfer the artichokes into a saucepan. Also add the vegetable stock, the cream, the white wine vinegar and the salt. Bring this to a boil and let it reduce till almost all the liquid has vaporized. Then blend it till smooth.
The pistachio cream
Start by toasting the pistachios at 160 degrees Celsius for 10 minutes. Then transfer them into a blender and add the salt and the olive oil. Now blend this till completely smooth. Once it’s smooth transfer it into a piping bottle and keep it out of the fridge for later.
The pistachio disk
The zest from half a lemon
Transfer the pistachios into a blender and also add the anchovies, the wild garlic, the salt and the lemon zest. Then cut the zested part of the lemon and also add 15 grams of lemon juice. Now blend this till it’s a smooth paste. Then spread it on a silicon mold. The mold I use is from Mold Brothers. Now let it set in your freezer.
The peel from 1 lemon
First cut the shallots in half, clean them, and then chop them. Now heat up a pan, add a splash of oil and glaze the shallots for around 3 minutes. Then deglaze this with the white wine and also add the thyme. Let this reduce for around 80%. Once that’s done add the cream, the stock and the lemon peel. Let this reduce for 50% and then put it through a fine sieve. Use a ladle so you don’t waste a single drop.
Transfer the wild garlic in a blender together with the olive oil. Blend this till the oil is at 65 degrees Celsius. It will heat up from the friction. Now pour it on a sieve that’s laid with a kitchen paper. Then pour some of the sauce in a saucepan and emulsify it with a hand blender. Now also add the wild garlic oil and gently mix it.
How to finish the dish
First remove the pistachio disk from the mold and let it defrost on a plate. Then heat up a frying pan, add a splash of oil and fry the artichokes flat side down till golden. Once golden add a knot of butter and base the artichoke for a minute or so. After that cut the bottom off the artichokes and use the small part to balance out the big part. Then also add the hot artichoke cream and around 3 pieces of anchovies that I’ve cut in small pieces. Now pipe the pistachio cream around the artichokes and decorate the plate with wild garlic tops and young wild garlic flowers. Be careful with these, because they can be super strong in flavor. And then finish the dish with the crispy artichoke leaves and the hot sauce.