Grilled Artichoke with Thyme and Lemon

Yields: 10 Servings

Ingredients:

25 heads Poivrade artichokes

Artichoke Gelee

300g stems of large artichokes

11g water and ascorbic acid (A)

1g titanium

2g agar agar

1 slice gelatin

20g liquid Shiokoji

Caper fritters and powder

100g caper

Smoked mustard

120g smoked mustard

20g honey

20g smoked water

20g smoked salad oil

Boiled down lemon

2 lemons

2 soup spoon granulated sugar

1 pinch salt

1 bunch thyme

50g olive oil

1 Tspn liquid Shiokoji

Instructions:

Artichokes:

1. Trim the artichokes and cut them in half

2. Heat olive oil in a pot and brown the artichokes with thyme

3. Sprinkle the artichokes with salt, put a little bit of water into the pan and steam them

4. Prepare another heated grill pan and grill the artichokes and thyme to add the aromatic flavor of it

5. Deep-fry it until golden

For Artichoke Gelee:

1. Blend artichokes and A together

2. Strain it and make it into artichoke juice

3. Take 260g of 2 and add titanium and agar agar into a pot to melt them for 2 mins, then add liquid shiokoji and gelatin and cook altogether for 30 secs more. Once you see it nicely blended, remove it from the pan and put it back to a stainless steel tray

4. Marble the gelee using a torch

5. Sprinkle with herb powder and eggplant powder and refrigerate it.

For Caper Fritters and Powder:

1. Dehydrate 50g of caper, using a food dehydrator and deep-fry the rest with salad oil

For Boiled down Lemon:

1. Cut lemons into wedges

2. Quickly stir the lemon, thyme, granulated sugar and olive oil with some water (place water up until 3 cm of a pot) over high heat

For Foie gras broth:

1. Cut foie gras into pieces, then season with salt and pepper, and saute them until golden

2. Remove grease of the foie gras and as you blend it, gradually add heavy cream and chicken bone broth

3. When it’s balancedly blended, check the taste and put them in a piping bag

For Roasted herb:

1. Dehydrate thyme, savory, and marjoram and roast them in the oven