Baby Artichokes with Artichoke Shavings, Arugula, and Pasta with Mamia
- 12 baby purple artichokes
- 1 green artichoke
- 2 quarts light chicken stock (2 l)
- 4 pots mamia (ewe’s curd)
- 1 lemon
- 1/2 cup olive oil (10 cl)
- 7 ounces wild arugula (200 g)
- 3 1/2 ounces fresh parmesan (100 g)
- fleur de sel
- 8 3/4 ounces type 00 flour (250 g)
- 1 whole egg
Watercress Puree
Instructions
Step 1: Artichoke Consommé
Trim the green artichoke, clean, and cut into quarters. Sweat in olive oil, and cover with light chicken stock. Cook over a low heat, and reduce by half.
Purée, then emulsify with olive oil. Season, then add a few drops of lemon and strain using a chinois. Set aside.
Using a vegetable peeler, slice off some shavings from a piece of parmesan cheese.
Step 2: Artichokes
Turn the purple artichokes carefully, so as not to eliminate too many leaves.
Cut 10 of the artichokes in half, keeping 2 raw for the shavings.
Braise 10 artichokes in some seasoned olive oil in a sauté pan.
Sweat without browning, and cover completely with light chicken stock.
Once cooked, the artichokes should be tender. Coat them in their reduced cooking juices.
Remove the stems of the arugula, then wash and dry.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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