A silky vanilla sauce, a light balsamic vinegar topping, and the full flavor of parsley-infused artichokes: Grow Restaurant's recipe is creativity on a plate!
For the vanilla sauce
- 2 fresh egg yolks
- 200 g (about 7 oz) of milk
- 50 g (about 1.75 oz) of sugar
- ½ vanilla bean
- 15 g (about 0.5 oz) of soy sauce
- Pepper
Method
Bring the milk to a boil with the vanilla bean. Pour it over the egg yolks, which have been previously beaten with the sugar, pepper, and soy sauce. Heat the mixture to 82°C (180°F) using a double boiler.
For the artichokes
- 4 artichokes
- 2 cloves of garlic
- Parsley stems
- Thyme
- Balsamic vinegar
Method
Clean the artichokes without soaking them in water, then cut them into thin julienne strips. Cook the artichokes in a pan with oil and the aromatics; season with salt and pepper. Shape the cooked artichokes into cylinders and sear both ends just before serving.
Plate composition
Place the artichoke cylinder on a plate, pour the vanilla cream around it, and finish the dish with a few drops of balsamic vinegar.
Contacts
Grow restaurant
via San Valerio 4, Albiate, 20847, Italy
Phone: +39 0362 136 0111
