Artichoke on the spit with Provencal sauce

Ingredients for 4 people:

• 4 fresh artichokes
• 4 hard-boiled eggs
• some fresh chives
• 1 finely chopped shallot
• olive oil
• 4 sprigs of fresh thyme
• sea salt
• freshly ground black pepper
• 2 jars (2 x 150 g) of legumaise® Provence, red pepper with thyme 

Crush hard-boiled eggs in a bowl with a fork. Add chopped shallots, finely chopped chives, and the legumaise Provence. Season with sea salt and freshly ground black pepper. Mix well.

Insert the artichokes on the spit and cook gently on the spit for about an hour. If you are unable to use a spit, wrap each artichoke in aluminum foil with a splash of olive oil and a sprig of thyme. Cook these for about an hour on the edge of the BBQ. Pierce with a needle to the bottom to check if they are cooked.

Finishing:

For the spit: Remove the outer leaves. Then scrape off the leaves one by one with some sauce in the mouth. Remove the hairs on the inside of the artichoke until the artichoke bottom is fully visible. Cut it into pieces and eat the heart with the sauce. For those cooked on the BBQ, proceed in the same manner without needing to remove the outer leaves.

Tip: 

Jerusalem artichoke is sometimes called the "Artichoke of the North." It has a similar taste to artichoke. Cooked Jerusalem artichoke is a tasty alternative.

Used culinary techniques

• Culinary Technique - Grilling
• Culinary Technique- Emulsions