Artichoke Textures

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Recipe Temp 130.1 F / 54.5 C
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Artichokes in three textures with Iberian ham

Ingredients for 4

  • Artichokes (16)

  • Iberian acorn ham (100g thin slices)

  • Lemon

  • Extra-virgin olive oil

  • Salt

  • Pepper

  • Butter

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 179.6ºF / 82.0ºC.

  • Step 2

    Prepare an ice-bath with water and the juice of 1 lemon

  • Step 3

    Prepare artichokes cleaning until getting the hearts with the trunk. Keep clean artichokes hearts in the ice-bath to prevent oxidation

  • Step 4

    Prepare a sous-vide bag with 8 artichokes cut in half with a bit of olive oil and salt (bag #1)

  • Step 5

    Prepare a sous-vide bag with 6 artichokes cut in half with 1tsp olive oil, 1 tsp butter, salt, ground black pepper and 1 garlic clove (bag #2)

  • Step 6

    Cook artichokes 2h 82°C

  • Step 7

    15' before finishing cooking sous-vide artichokes, cut the other 2 artichokes' hearts in very thin slices (2mm) and fry them on olive oil at 170°C until golden brown. Put to dry in a paper towel and salt. Sprinkle a bit of lemon juice on top, very few.

  • Step 8

    Prepare the Artichoke pure with artichokes from bag 2, grinding then with a blender and emulsifying with Extra-virgin olive oil. Correct salt and pepper to taste.

    • Serving

    • Step 1

      Put the Artichoke pure in the base of a plate. Serve the sous-vide artichokes hearts from bag #1 on top, and decorate with Iberian ham slices and fried Artichoke chips.

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130.1 F / 54.5 C Recipe Temp
Recipe Time
Prep Time