For: 4 people • Preparation : 15 minutes • Cooking time : 20 minutes • Difficulty : easy
____________________________________________________________
Ingredients
- Large artichoke: 4 pcs
- Flour: 50 g
- Olive oil: 20 g
- Coarse salt: 20 g
- Whole hazelnuts: 20 g
- Arugula (or rocket): 24 leaves
- Pommery® Old-fashioned mustard: 20 g
- Pommery® wine vinegar ®: 20 g
- Grapeseed oil (or peanut oil): 40 g
Recipe process
Make a Blanc de cuisson:- Mix 2 liters of water with the flour, olive oil and coarse salt. Mix well with a whisk.
- Remove the tail, then using a very sharp knife turn to remove the green leaves and keep only the heart.
- Place these artichoke bottoms in the blanc de cuisson and bring to a simmer. Check the cooking using the tip of a knife.
- When the artichokes are cooked, cool them, then remove the chokes. Cut into thin slices and arrange on plates.
- Make the dressing by mixing the old-fashioned mustard, wine vinegar, salt and pepper, and whisk with the grapeseed oil.
- Coat the artichokes with this dressing. Arrange some oven-roasted hazelnuts and a few sprigs of arugula.
- Finish with a little flaky salt and a bit of pepper.
