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.