Reference to Producing 5-Star Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚

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We hope you got insight from reading it, now let's go back to artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 recipe. To make artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 you only need 27 ingredients and 6 steps. Here is how you achieve it.

To prepare an extraordinary Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚, here are the ingridients needed:

1. Use of For the artichokes:.
2. You need 4 of Fresh whole artichokes.
3. Get to taste of lemon juice.
4. Prepare to taste of extra virgin olive oil.
5. Prepare drizzle of pine essence.
6. Use to taste of salt.
7. You need to taste of thyme.
8. You need to taste of catmint.
9. Provide of For the cream:.
10. Use 1 of artichoke.
11. Use as needed of grapeseed oil.
12. Take pinch of Xanthane powder.
13. You need of For the sour butter:.
14. Use 125 g of wine.
15. Get 60 g of vinegar.
16. Use 1 of onion.
17. You need 125 g of butter.
18. Use of For the garlic purée:.
19. Prepare to taste of garlic.
20. Take as needed of extra virgin olive oil.
21. You need to taste of clarified butter.
22. Get of For the artichoke mayonnaise:.
23. Use 5 of artichokes.
24. Get 100 g of soy milk.
25. Take of Salt.
26. Provide as needed of grapeseed oil.
27. You need to taste of peel of garlic cloves.

After readying the ingridients, next you are ready to prepare your 5-star Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 by following the guidances below:

1. For the artichoke: Combine lemon juice and oil and mix. Clean the artichokes properly, paring them well. Turn into the dressing. Vacuum seal. Add the herbs, salt and two drops of pine essence to each artichoke. Put a high vacuum. Cook 15-16 minutes at 107 °.Cool in water and ice..
2. For the cream: Clean the artichokes keeping only the hearts, braise in a round with the oil and stew until cooked. Blend the artichokes adding salt, add a point of xanthan and its cooking juices and whip with the extra virgin olive oil and sour butter. Pass through a fine sieve and store in a pastry bag..
3. For the sour butter: Clean the onion and slice into julienne strips, cook in the wine and vinegar until all the liquid is consumed, allow to cool slightly and add the butter, mix well until it is completely melted and filtered..
4. For the garlic purée: Blanch 5 times (if fresh, 8 times if stored) the garlic in water starting from cold. As soon as it starts to boil, strain and start cold. Assemble the thermomix or blander with a drizzle of extra virgin olive oil and butter. Season with salt. Filter through a fine sieve..
5. Clean the artichokes as usual. Overcook over low heat without evaporating the milk. Set for one day. Blend in the thermomix and pass through the fine sieve. Whip with the grape vine oil until desired consistency..
6. For finish: Heat the dry artichoke to 170 ° in the oven for 5 minutes. Put in a pan with light butter and herbs. Pass the artichoke stem and bottom in the hazelnut flour and shake. So as to remove the excess. Fill with the cream and heat in oven. Serve in the center. Add a tablespoon of artichoke mayonnaise alongside. Make bits of garlic puree on the stem. Add fresh rosemary flowers. Close with parsley powder on the mayonnaise and a few grains of salt..

It's also good with chicken, duck and pheasant. You could add a pinch of cayenne pepper and a squeeze of lemon juice at the end. It's a good one for Jerusalem artichokes because there's no need to peel - just give them a good scrub. This recipe is also great as the. Meanwhile, make the smoked garlic mayonnaise.

Recipe : Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚

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step by step to make Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚

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