Gnocchi with Baby Artichokes
Step 1: Potato Gnocchi
Wash and cook the potatoes, unpeeled, in a pot of salted water. Be careful not to overcook them. Peel immediately, and keep warm.
Strain the potato through a tamis, and fold in the egg, flour, fleur de sel, and freshly ground pepper by hand, working as gently as possible to keep the mixture smooth.
Divide the dough in half, keeping each half warm. Shape into long rolls 1/2 inch (1.5 cm) in diameter, and cut into small pieces 3/4 inch (2 cm) long. Roll in the palm of the hand and crush lightly using the tines of a fork, sliding them onto parchment paper. Set aside.
Step 2: Artichokes
Remove the hard, dry leaves from the artichokes. Trim the stems to 1 1/2 inches (3.5 cm) from the base, and remove the tough parts of the leaves. Peel the end, like a stalk of asparagus. Discard the choke and place the artichokes as they are prepared into a container of cold water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water).
Heat some olive oil in a sauté pan. When hot, add the artichokes, quartered lengthwise. Season with salt, cover, and cook until slightly browned. It is beest to cook the artichokes without adding any chicken stock, but if they cook too quickly, it may be necessary to add a little stock to avoid browning too much. Check the doneness using the tip of a knife, and remove the artichokes when they are tender.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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