Ingredients
- 4 Large artichokes with tail
- For the dough:
- 200 g Flour
- 350 g Butter
- 2 Eggs
- 50 g Olive oil
- 1 Tbsp Caraway seeds
- Sel
- For the Greek stuffing:
- 250 g Mashed feta with a fork
- 125 g Celery branch cut into brunoise
- 125 g Chopped fennel
- 1 x Chopped Chives Boot
- 2 Lemons (the zest)
- 1 Chiseled Bettes Boot
- 50 g Taggiasche olives, pitted and halved
- 3 Tbsp Chopped chives
- 1 Tbsp Chopped Tarragon
- Sel
- For artichoke caviar:
- 8 Small Purple Artichokes
- 1 Carrot
- 1 Onion
- 2 cloves garlic
- 1 glass dry white wine
- 50 cl Chicken broth
- Olive oil
- Sel
Preparation Method
1. Start this recipe for Greek-style stuffed artichokes by preparing a barigoule with the small turned purple artichokes reserved in lemon water.
2. In a casserole, sweat the garlic, onions, and carrots cut into mirepoix, then add the small purple artichokes cut into 4.
3. Sauté for a few minutes and then moisten with the white wine. Wait until the alcohol evaporates a bit and then moisten with the chicken broth at a height. Let cook gently.
4. Prepare the dough without working too hard by quickly mixing the ingredients, film it and reserve it in the fridge.
5. Prepare the Greek stuffing by mixing the ingredients. The stuffing should not be mixed.
6. Turn the 4 large artichokes, keeping at least 6 cm of the tail. Peel it completely so that there are no more leaves and remove the hay well with a melon apple spoon. Garnish its center with herb stuffing and reserve.
7. Spread the dough about 3 mm thick and prepare circles of about 15 cm in diameter (using an upside-down bowl, for example).
8. With a small cookie cutter (the size of a one-euro coin), remove the center of the circle and make a knife slot from the center to the outside of the disc. Coat the stuffed artichoke with this dough as if you were wrapping it in a coat, passing the artichoke’s tail through the hole formed in the center of the disc.
9. Weld the edges of the dough well and prepare a second 8 cm disc of dough to completely cover the bottom of the artichoke. Place the stuffed artichokes in the air in a dish brushed with gilding and bake (180°) for about 20 minutes. The dough should be golden brown.
10. When the barigoule is well pushed into cooking, drain it, reserving the juice, and mix it to obtain a smooth puree. If necessary, wet some of this juice.
11. For training: Cut an artichoke in half on the board with a toothed knife. Arrange the two halves of artichokes and a quenelle of artichoke caviar, sprinkled with fennel powder, and Nigel seeds.
