Serves: 4 people • Prep: 15 minutes • Cooking: 20 minutes • Difficulty: easy
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Ingredients
- Large artichokes: 4 pcs
- Flour: 50 g
- Olive oil: 20 g
- Coarse salt: 20 g
- Whole hazelnuts: 20 g
- Arugula (rocket): 24 leaves
Dressing:
- Moutarde de Meaux® Pommery®: 20 g
- Vinaigre de Vin Pommery®: 20 g
- Grapeseed oil (or peanut oil): 40 g
Method: Artichoke Carpaccio with Wholegrain Mustard Dressing, Hazelnuts and Arugula
Prepare a poaching liquid (blanc):
- Mix 2 liters of water with the flour, olive oil and coarse salt. Whisk well.
To trim the artichokes:
- Remove the stem, then using a very sharp knife, turn to remove the green leaves and keep only the heart.
- Place these artichoke bottoms in the poaching liquid and bring to a simmer. Check doneness with the tip of a knife.
- Once the artichokes are cooked, let them cool, then remove the choke. Cut into thin slices and arrange on plates.
- Make the dressing by mixing the wholegrain mustard, wine vinegar, salt and pepper, and whisk in the grapeseed oil.
- Coat the artichokes with this dressing. Arrange oven-roasted hazelnuts and a few arugula leaves on top.
- Finish with a little fleur de sel and a turn of the pepper mill.
