Serving: 4 people | Preparation time: 15 min | Cooking Time: 20 min
- 4 large artichokes
- 20 g of olive oil
- 50 g of flour
- 20 g of coarse salt
- 20 g of whole hazelnuts
- 24 leaves of arugula
- 20 g of Moutarde deMeaux® Pommery®
- 20 g of Red Wine Vinegar
- 40 g of grapeseed (or peanut) oil
Mix 2 liters of water with the flour, olive oil and coarse salt and stir well with a whisk.
Prepare the artichokes : remove the tails, then using a very sharp knife turn the vegetable to remove the green leaves until there are only the hearts left (multiple tutorials are available on the internet).
Put these artichoke bottoms in the initial mixture and bring to a simmer. Check if ready with the tip of the knife.
When the artichokes are cooked, cool them, then remove the hay. Cut into thin slices and dispose on the plates.
Make the vinaigrette by mixing the Moutarde de Meaux® Pommery®, the Red Wine Vinegar Pommery®, salt, pepper, and whisk with the grapeseed oil. Sprinkle the artichokes with this vinaigrette.
Add the hazelnuts roasted in the oven and a few sprigs of arugula.
Season with fleur de sel and pepper.