The artichoke as you've never tasted it before. (Photo provided by chef Youssef Akiki)
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Preparation 25 min
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Portions
2 people
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Difficulty
Easy
Ingredients All ingredients
- 220 g artichoke heart
- 50 g mesclun
- 12 g parmesan
- 4 g basil
- 26 g confit tomatoes (see below for ingredients to prepare the confit tomatoes)
- 6 g radish
- one 400 g artichoke
- 100 g basil vinaigrette
- 2 g Espelette pepper
- For the basil vinaigrette:
- 30 ml lemon juice
- 5 fresh basil leaves
- 60 ml olive oil
- Confit tomatoes:
- 200 g cherry tomatoes
- 2 g fresh thyme
- 4 g salt
- 4 g sugar
- 6 ml olive oil
- 2 g fresh garlic
Preparation Chef Youssef Akiki's artichoke salad
For the confit tomatoes:Gently toss the cherry tomatoes with salt, sugar, fresh thyme, finely chopped garlic, and a drizzle of olive oil to coat them well.Arrange them on a baking sheet, cut side up if halved, then slowly roast in the oven at 110–120°C for 1 hour until they are tender, slightly dehydrated, and intensely flavored, while keeping their centers soft.Once cooled, they can be stored in their olive oil and used in the salad.For the salad:Thoroughly hollow out a fresh artichoke, blanch it for 5 minutes, then place it in a bowl of ice water.Mix all the ingredients, except the parmesan, with the vinaigrette and fill the artichoke.Garnish with parmesan slices and sprinkle Espelette pepper powder for decoration....
Chef Youssef Akiki's artichoke salad
-
Preparation 25 min
-
Portions
2 people
-
Difficulty
Easy
Ingredients All ingredients
- 220 g artichoke heart
- 50 g mesclun
- 12 g parmesan
- 4 g basil
- 26 g confit tomatoes (see below for ingredients to prepare the confit tomatoes)
- 6 g radish
- one 400 g artichoke
- 100 g basil vinaigrette
- 2 g Espelette pepper
- For the basil vinaigrette:
- 30 ml lemon juice
- 5 fresh basil leaves
- 60 ml olive oil
- Confit tomatoes:
- 200 g cherry tomatoes
- 2 g fresh thyme
- 4 g salt
- 4 g sugar
- 6 ml olive oil
- 2 g fresh garlic
