Recipe by Mattia Spadone: Tribute to the Artichoke
Ingredients for 4 people
- 40 ml of extra virgin olive oil
- 125 ml of extra virgin olive oil
- 3 cloves of garlic
- 30 g of parsley
- Salt to taste
- 4 Cupello artichokes
- 40 g of kumquat jam
- 160 g of smoked eel
Method
Clean and separate the artichokes from the toughest leaves, place them in the appropriate cooking bag, add 40 ml of oil, parsley, a clove of garlic, salt, and vacuum seal.
Cook for 1 hour at 90°C steam. Boil half of the stems and the toughest leaves until tender, once cooked make this proportion: 500 g of drained artichokes with 250 ml of cooking water and 125 ml of extra virgin olive oil, blend everything with a Thermomix and pass through a sieve until obtaining a thick and shiny emulsion, adjust the salt. Pass the other half of the stems through the juicer, add a clove of garlic and some parsley leaves, reduce the juice obtained by half in a saucepan.
The next step will be to cook the artichokes on the barbecue and brush them during cooking with the artichoke reduction until they become dark and crispy.
Plate composition
Serve the artichokes with the artichoke emulsion, kumquat jam, and lightly seared smoked eel in a pan with extra virgin olive oil.