Sous Vide Artichokes with Tomato Aioli & Lemon, Mint Parsley Crumbs
Sous Vide Artichokes
Ingredients
2 large artichokes
2 tablespoons of butter
2 garlic cloves
Salt and pepper
Method
- Peel artichokes completely and remove core fibres. You will be left with an artichoke cup when you’re done. If you’re not sure how to do this, a quick online search can help!
- Place two artichokes in your sous vide bag, add butter and garlic to each artichoke cup and season with salt and pepper.
- Seal bag and cook for 2 hours at 180 degrees °F.
Tomato Aioli
Ingredients
2 plum tomatoes, cut in half lengthwise and seeded. Place tomatoes cut side up on a rack and bake in a 250-degree °F oven for 1 hour, remove and cool
1 tablespoon of olive oil
1 sprig of thyme leaves
3 egg yolks
3 ounces light olive oil
1 tablespoon lemon juice
Salt and pepper
Dash Tabasco and Worcestershire sauce
Method
- Place tomato and egg yolks in a small blender and add all other ingredients except oil and blend smooth.
- Add the oil in a measured stream until incorporated completely. Thickness can be adjusted with water or additional lemon juice.
- Adjust seasoning to taste and keep refrigerated.
Lemon Mint Crumbs
Ingredients
1 cup baguette trimmed of excess crust
1 tablespoon olive oil
1 garlic clove sliced thinly
1 teaspoon lemon zest fine
1 teaspoon fine cut chives
6 to 8 large mint and parsley leaves
Method
- Lightly oil bread, season with salt/pepper and add garlic.
- Place on a sheet tray and toast in oven until golden and crunchy, remove bread and cool.
- Pulse grind the bread in a food processor until you have a medium coarse texture. Remove from processor then mix in the lemon zest, finely cut chives, mint and parsley.
Plating
Slice artichokes in 4 equal strips, add tomato aioli then sprinkle with lemon mint crumbs.