How to Make Any-night-of-the-week Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚

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We hope you got benefit from reading it, now let's go back to artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 recipe. To cook artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 you need 27 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚:

1. Take of For the artichokes:.
2. You need 4 of Fresh whole artichokes.
3. Provide to taste of lemon juice.
4. Provide to taste of extra virgin olive oil.
5. Prepare drizzle of pine essence.
6. Use to taste of salt.
7. Take to taste of thyme.
8. Prepare to taste of catmint.
9. Take of For the cream:.
10. Use 1 of artichoke.
11. You need as needed of grapeseed oil.
12. Prepare pinch of Xanthane powder.
13. Prepare of For the sour butter:.
14. Prepare 125 g of wine.
15. You need 60 g of vinegar.
16. Prepare 1 of onion.
17. Take 125 g of butter.
18. Prepare of For the garlic purée:.
19. Provide to taste of garlic.
20. Prepare as needed of extra virgin olive oil.
21. Use to taste of clarified butter.
22. Take of For the artichoke mayonnaise:.
23. Take 5 of artichokes.
24. Get 100 g of soy milk.
25. Take of Salt.
26. Take as needed of grapeseed oil.
27. Take to taste of peel of garlic cloves.

Instructions to make Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚:

1. For the artichoke: Combine lemon juice and oil and mix. Clean the artichokes properly, paring them well. Turn into the dressing. Vacuum seal. Add the herbs, salt and two drops of pine essence to each artichoke. Put a high vacuum. Cook 15-16 minutes at 107 °.Cool in water and ice..
2. For the cream: Clean the artichokes keeping only the hearts, braise in a round with the oil and stew until cooked. Blend the artichokes adding salt, add a point of xanthan and its cooking juices and whip with the extra virgin olive oil and sour butter. Pass through a fine sieve and store in a pastry bag..
3. For the sour butter: Clean the onion and slice into julienne strips, cook in the wine and vinegar until all the liquid is consumed, allow to cool slightly and add the butter, mix well until it is completely melted and filtered..
4. For the garlic purée: Blanch 5 times (if fresh, 8 times if stored) the garlic in water starting from cold. As soon as it starts to boil, strain and start cold. Assemble the thermomix or blander with a drizzle of extra virgin olive oil and butter. Season with salt. Filter through a fine sieve..
5. Clean the artichokes as usual. Overcook over low heat without evaporating the milk. Set for one day. Blend in the thermomix and pass through the fine sieve. Whip with the grape vine oil until desired consistency..
6. For finish: Heat the dry artichoke to 170 ° in the oven for 5 minutes. Put in a pan with light butter and herbs. Pass the artichoke stem and bottom in the hazelnut flour and shake. So as to remove the excess. Fill with the cream and heat in oven. Serve in the center. Add a tablespoon of artichoke mayonnaise alongside. Make bits of garlic puree on the stem. Add fresh rosemary flowers. Close with parsley powder on the mayonnaise and a few grains of salt..

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