Artichoke carpaccio, hazelnuts and arugula



Preparation : 20 minutes

Cooking : 20 minutes


For 4 persons:


  • 4 large artichokes 
  • 50 g of flour
  • 20 g of olive oil
  • 20 g of coarse salt
  • 20 g of whole hazelnuts
  • 24 leaves of arugula 


Vinaigrette :

  • 20 g of Moutarde de Meaux® Pommery®
  • 20 g of red wine Pommery® vinegar  
  • 40 g of Grapeseed (or peanut) oil 


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Artichoke carpaccio, hazelnuts and arugula




  • Mix 2 liters of water with the flour, olive oil and coarse salt and stir well with a whisk.
  • Prepare the artichokes : remove the tails, then using a very sharp knife turn the vegetable to remove the green leaves until there are only the hearts left (multiple videos are available on the internet).
  • Put these artichoke bottoms in the initial mixture and bring to a simmer. Check if ready with the tip of the knife.
  • When the artichokes are cooked, cool them, then remove the hay.
  • Cut into thin slices and dispose on the plates.
  • Make the vinaigrette by mixing the Old-fashioned mustard, wine vinegar, salt and pepper, and whisk with the grapeseed oil.
  • Sprinkle the artichokes with this vinaigrette.
  • Add the hazelnuts roasted in the oven and a few sprigs of arugula.
  • Season with fleur de sel and pepper.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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