Simple Way to Make Speedy 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. You can cook artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 using 27 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚:

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

Steps to make Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚:

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..

Add parsley stamps and garlic into pan. Add more olive oil on top. Then put Cognac and directly set the fire using a lighter. Remove and discard any tough outer leaves from each artichoke heart. Make a white roux with the butter and flour, letting them cook together, stirring, without browning.

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