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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have artichoke with hazelnut flour, garlic purée and artichoke mayonnaise 💚 using 27 ingredients and 6 steps. Here is how you can achieve that.

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

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

Drain the artichokes well and return to the pan to evaporate off any excess water. Purée using a hand-held blender, then beat in the garlic-infused butter, parsley and parmesan. So I prepared a fragrant Provençal type sauce with tomatoes, finely chopped onions, garlic, anchovies and herbs. This was going to be a cracker of a starter.

Steps 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. This was going to be a cracker of a starter. It's also good with chicken, duck and pheasant. You could add a pinch of cayenne pepper and a squeeze of lemon juice at the end. It's a good one for Jerusalem artichokes because there's no need to peel - just give them a good scrub.

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