Recipes

Artichoke Purée

Lee Wolen

Executive Chef/Partner

Boka

Chicago
Ill.
Rate this recipe: 
No votes yet
Menu Price: 
N/A
Food Cost: 
N/A
Yield: 
1 pint
Ingredients: 
120
g
Artichoke Hearts
As needed
Acidulated Water
15
g
Olive Oil
11/2
g
Salt
20
g
White Wine
15
g
Water
20
g
Grapeseed Oil
1
Cut artichoke hearts into small pieces and hold in acidulated water until ready to cook. Heat olive oil in a large rondeau, add drained artichoke hearts and sweat for 5 minutes, stirring constantly. Season with salt and add wine. Cover with cartouche and cook until wine is reduced by half. Add water, re-cover and cook until artichokes are tender. Blend immediately, then emulsify with grapeseed oil. Adjust consistency and seasoning as needed. Pass through a chinois and chill over ice until needed.
No votes yet

Knowledge Marketing Term Injection

Recipes