Serving: 4 people | Preparation time: 15 min | Cooking Time: 20 min
Ingredients:
- 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
Preparation:
STEP 1
Mix 2 liters of water with the flour, olive oil and coarse salt and stir well with a whisk.
STEP 2
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).
STEP 3
Put these artichoke bottoms in the initial mixture and bring to a simmer. Check if ready with the tip of the knife.
STEP 4
When the artichokes are cooked, cool them, then remove the hay. Cut into thin slices and dispose on the plates.
STEP 5
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.
STEP 6
Add the hazelnuts roasted in the oven and a few sprigs of arugula.
STEP 7
Season with fleur de sel and pepper.