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Artichokes with parmesan foam

11 June 2021 / Team Cuisine /
Difficulty
Easy
Preparation time
50 Minutes
Cooking time
90 Minutes

Instruction

1
Remove the outer leaves from the artichokes and hollow out the center with a spoon.
2
Vacuum seal with the lemon slices, salt pepper and olive oil. Preheat the water bath to 85 degrees and cook the artichokes for 60 minutes.
3
In the meantime, peel and finely chop the shallots. Place the shallots in a pan and sauté gently with the butter. Season with salt and pepper. Stir in the grated parmesan and creme fraiche. Place the sauce on one side and keep warm (do not allow it to simmer).
4
Remove the artichokes from the bag. Add to a pan with oil, rosemary and thyme. Remove the stalks from the cherry tomatoes and fry in the pan for approximately 10 minutes together with the artichokes. Season with salt and pepper
5
Arrange the artichokes and tomatoes on a plate. Beat the parmesan sauce to a foam with a blender and pour over the plate. Shave 50 g of parmesan and sprinkle over the artichokes as a topping.

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