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Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 using 27 ingredients and 6 steps. Here is how you cook it.

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

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

Drain and chop artichokes and stir in along with. olive oil and lemon juice. Finally, I had a fine looking cup. So I prepared a fragrant Provençal type sauce with tomatoes, finely chopped onions, garlic, anchovies and herbs. Toast the bread from two sides on the pan without oil.

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.

So I prepared a fragrant Provençal type sauce with tomatoes, finely chopped onions, garlic, anchovies and herbs. Toast the bread from two sides on the pan without oil. Add parsley stamps and garlic into pan. Add more olive oil on top. Then put Cognac and directly set the fire using a lighter.

So that’s going to wrap this up with this exceptional food artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!