{"id":7756,"date":"2019-11-06T11:29:40","date_gmt":"2019-11-06T03:29:40","guid":{"rendered":"https:\/\/fbsolution.hk\/hk\/?p=7756"},"modified":"2021-02-24T18:20:38","modified_gmt":"2021-02-24T10:20:38","slug":"recipe-ideas-artishow","status":"publish","type":"post","link":"https:\/\/fbsolution.hk\/hk\/recipe-ideas-artishow\/","title":{"rendered":"Recipe ideas: The ArtiSHOW"},"content":{"rendered":"

Today we suggest you a colorful and flavorful recipe featuring artichoke confit, artichoke puree and Bayonne ham. A creation was imagined by Chef Laurent Lemal, who was part of the Team representing France to compete in the Bocuse d’Or – 2017 Edition. Who said a sandwich cannot be gourmet?<\/p>\n

Step 1 : Artichoke barigoule puree<\/strong><\/h4>\n
Ingredients<\/h5>\n
    \n
  • 12 poivrade artichokes<\/li>\n
  • 100 ml olive oil<\/li>\n
  • 150 g diced carrot<\/li>\n
  • 150 g diced celeriac<\/li>\n
  • 150 g diced onion<\/li>\n
  • 150 g diced smoked bacon<\/li>\n
  • 200 ml white wine<\/li>\n
  • 1L chicken stock<\/li>\n
  • 3 cloves of garlic<\/li>\n
  • 1 sprig of thyme<\/li>\n<\/ul>\n
    Procedure<\/h5>\n
      \n
    1. Begin by preparing the artichokes. Heat the olive oil, add the artichokes and the aromatic vegetables and sweat them all well.<\/li>\n
    2. Deglaze with the white wine, reduce, add the chicken stock and cook until the juice has completely reduced.<\/li>\n
    3. Take out the artichokes, keep the aromatic vegetables and the highly reduced juice for the butter.<\/li>\n
    4. Blend the artichokes to obtain a smooth puree, adjust the seasoning and chill.<\/li>\n<\/ol>\n

      Step 2 : The barigoule butter<\/strong><\/h4>\n
      Ingredients<\/h5>\n
        \n
      • 200 g butter<\/li>\n
      • 200 g cooked barigoule vegetables<\/li>\n
      • 50 g reduced barigoule juice<\/li>\n
      • 3 g salt<\/li>\n<\/ul>\n
        Procedure<\/h5>\n

        Cream the butter until soft, add the barigoule vegetables, salt and the reduced juice to the butter, blend well and shape.<\/p>\n

        Step 3 : The slow-cooked artichokes<\/strong><\/h4>\n
        Ingredients<\/h5>\n
          \n
        • 10 large artichokes<\/li>\n
        • 1 L olive oil<\/li>\n
        • 5 cloves of garlic<\/li>\n
        • 1 sprig of thyme<\/li>\n<\/ul>\n
          Procedure<\/h5>\n
            \n
          1. prepare the artichokes then keep them in water with lemon juice.<\/li>\n
          2. Heat the oil with the garlic cloves and thyme up to 85\u00b0C and add the artichokes. Cook at this temperature for 45 mins.<\/li>\n
          3. Remove the artichokes and put them in the fridge to cool down.<\/li>\n<\/ol>\n

            Step 4 : The Garnish<\/strong><\/h4>\n
            Ingredients<\/h5>\n
              \n
            • 20 slices of Bayonne-type ham<\/li>\n
            • 150 g rocket<\/li>\n
            • 150 g Ossau Iraty (sheep-milk cheese) shavings<\/li>\n
            • 50 g roasted pine nuts<\/li>\n<\/ul>\n
              Procedure<\/h5>\n
                \n
              1. Cut the bread in half, spread it with the barigoule butter, cover with artichoke puree and raw ham<\/li>\n
              2. then put on the slow-cooked artichokes, rocket and Ossau Iraty shavings and garnish with roasted pine nuts.<\/li>\n<\/ol>\n

                 <\/p>\n

                And you, how do you surprise your clients with a sandwich?<\/p>\n","protected":false},"excerpt":{"rendered":"

                A colorful and flavorful recipe featuring artichoke confit, artichoke puree and Bayonne ham – imagined by Chef Laurent Lemal, part of the French team competing in Bocuse d’Or 2017! Who said a sandwich cannot be ‘gourmet’?<\/p>\n","protected":false},"author":1,"featured_media":8487,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[624],"tags":[629,630,631],"yst_prominent_words":[1151,1142,1145,1141,1152,1163,1154,1155,1150,1146,1148,697,1156,1159,1161,1158,1144,1160,1147,1149],"_links":{"self":[{"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/posts\/7756"}],"collection":[{"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/comments?post=7756"}],"version-history":[{"count":8,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/posts\/7756\/revisions"}],"predecessor-version":[{"id":7766,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/posts\/7756\/revisions\/7766"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/media\/8487"}],"wp:attachment":[{"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/media?parent=7756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/categories?post=7756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/tags?post=7756"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/yst_prominent_words?post=7756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}