Turn and cook in the white 15 artichokes, set aside
wash and drain the mesclun
Turn the remaining artichokes raw, leaving the hay and leaves in the center,
cut these bases with a mandolin into thin strips,
then in julienne,
lightly lemon them and set aside in the fridge, covered.
Cut the raw foie gras into small cutlets,
fry them when ready.
Cut the cooked artichoke bottoms with a mandolin into 3 mm thick slices,
cut them out with a 33 mm diameter cookie cutter (i.e. 90 slices),
pass them in butter and season.
*Verjuice Syrup:
Mix the verjuice with the sugar, the split and scraped vanilla pod, the mignonette pepper and the rosemary.
Gently bring to the boil, skim and leave to stand. Return to low heat, add the turnip slices
and cook them very slowly.
Truffle vinaigrette:
Mix the ingredients in the following order:salt, vinegars, oil and pepper, set aside.
Mounting:
Slice the cooked turnips and foie gras to the same diameter as the artichokes, then mount in layers, alternating:
artichokes, foie gras and turnips, repeat the operation twice, squeeze.
Finish and presentation:
Place 5 Tendresses on a plate, place on each of them a small pan-fried foie gras cutlet,
a chervil plush and a grain of Guérande salt,
place a little mesclun salad in the centre.
Pass the artichoke julienne for a few seconds in brown butter,
arrange it on the plate with the julienne of truffles,
pour the truffle vinaigrette.
My advice:
You will find most of the ingredients for this recipe in specialized grocery stores, to make it easier you can also use frozen artichoke bottoms, at Picard, for example, well, good luck…
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