Artichoke Ravioli and Soft-Cooked Quail Eggs with Sage-Butter Sauce
Step 1: Artichoke Purée
Break the artichoke stems to remove the fibers. Remove the hard, dry leaves as well. Peel completely, remove the choke, and set aside in a container of cold water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water).
Drain 4 artichokes and slice into 8 equal pieces. Heat some olive oil in a sauté pan, and sweat the artichokes without browning. Season with salt, and cover with light chicken stock. Cover and let cook for 15 minutes. Check the doneness with the tip of a knife.
When tender, drain, then purée in a food processor until very smooth. Strain through a tamis, and chill immediately. If the puree is too thin, dry it out in a sauté pan a bit to keep the ravioli from being too liquid.
Chop the rest of the artichokes into an even salpicon, and soften them in some olive oil without browning. Drain and refrigerate immediately. When cold, fold into the chilled artichoke puree.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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