Artichoke Textures

Artichokes in three textures with Iberian ham

Pro-level cooking techniques made simple.

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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 0

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.