Yes, we know the idea of making artichokes can intimidate, but prepping them really isn’t as daunting as it seems. This video explains how to clean them like a pro.
The simple recipe uses the artichoke stems to create a luscious cream that’s then mixed with a rosemary-infused oil. Sous vide does up the cooking time, but the final fish is well worth it.
Creamy Artichokes With Rosemary Oil
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Skill Level: Easy
Time 25 minutes plus 90 minutes at 90°C /194°F plus 3 hours at 65°C/149°F
Gluten-Free Vegetarian
Ingredients for 4
4 artichokes with their stems (violet, if you can find them) totaling around 1 lb.
2 oz. rosemary
black and white peppercorns
1 clove of garlic
extra-virgin olive oil
Maldon salt
fine salt\
Clean the artichokes, obtaining the hearts.
Peel the stems with a potato peeler and cut them into chunks.
Put ½ cup oil in a vacuum bag with a handful of black and white peppercorns, garlic (peel on), rosemary, and a little salt.
Seal the artichokes and stems in a suitable vacuum bag at high temperatures. Cook them for 90 minutes at 90°C /194°F, then lower the temperature to 65°C/149° and insert the bag with the aromatic oil and continue for another 3 hours.
Leave to cool, then blend the stems into cream and pass them through a sieve.
Season the artichokes with aromatic oil and a little Maldon salt and serve.