Lettuce, shallot & artichoke purée, cooked with garlic in red wine. peach, burrata, olive oil and lavender.
For 4 people (lunch or dinner)
Artichoke:
- 2 fresh artichokes
- 1 lemon
- pepper and sea salt
Purée:
- 2 bottoms of cooked artichokes
- half a head of lettuce
- 2 shallots
- 2 cloves of garlic
- splash of red wine
- olive oil
- freshly ground black pepper and sea salt
Garnishes:
- 2 peaches
- 2 balls of burrata mozzarella
- 1 tbsp lavender flowers
- leaves from the cooked artichokes
- olive oil and coarse sea salt
Artichokes:
Place a pot of water on the stove and season well with pepper and salt. Add the lemon juice. Also add the squeezed lemon to the water. The peel will impart its flavor to the artichokes.
Remove the stems from the artichokes, as they impart a too bitter taste. Place the artichokes in the water and bring to a boil. Place a plate or a small lid on top of the artichokes to keep them from floating. Let the artichokes cook for 45 minutes. If you can easily pierce the bottom of an artichoke with a fork, they are done. Remove them from the water and let them drain for half an hour. Remove the leaves but keep the most beautiful ones. Part of each of the leaves is edible and delicious with the purée we are preparing. Ultimately, you'll be left with the bottom. Clean it up so that all the threads are removed and you retain a bottom.
Purée: culinary technique purée
Cut the artichoke bottoms into pieces. Finely chop the shallots and garlic.
Heat olive oil and sauté the shallots and garlic until translucent. Deglaze with a splash of red wine. Let it come to a boil. Reduce the heat and add the artichoke and washed lettuce. Season with pepper and salt. Mix everything together until the lettuce is wilted. Now blend the mixture with a splash of olive oil into a smooth purée/sauce.
Garnishes: peel the peaches, cut into pieces.
Finishing:
Serve the purée on the plates and top with the burrata mozzarella, peach pieces, some lavender flowers, and scatter some artichoke leaves around.
TIP!
Another way to cook artichoke: Wrap whole artichokes with some fresh herbs, a splash of olive oil, and some sea salt in aluminum foil. Place on the edge of the BBQ or in a hot oven for 1 hour. Then proceed as above. Place the cooked artichoke whole on a plate on the table and serve with a tasty sauce. Brilliant for an appetizer.
Used culinary techniques
