Artichoke Cream with Potatoes, Pancetta, and Bread Croutons
- 10 artichokes
- 1 lemon
- 1 garlic clove
- 2 shallots
- 1 ounce olive oil, plus 1 ounce
- 1 pint vegetable stock
- 2 ounces butter
- 3 ounces heavy cream
- Salt and pepper
- 4 ounces potatoes
- 4 ounces pancetta
- 4 ounces bread
- 2 ounces butter
Remove all of the hard leaves and core from the artichoke, keeping the hearts, and place in cold water with the juice from 1 lemon. This is done to avoid the artichokes from oxidizing and changing color.
Peel and slice the garlic and shallots. In a large frying pan, add 1-ounce of the olive oil and heat. Add the garlic and shallots and pan-fry. Add 3/4 of the artichokes and the vegetable stock, and cook for 20 minutes. Once artichokes have cooked and are tender, place in the blender and add the butter, heavy cream, and salt and pepper. Blend until smooth, and pass through a chinois or strainer.
Preheat oven to 400 degrees F.
To prepare the roasted artichokes, place the remaining 1/4 artichokes in a pan with the remaining olive oil, and roast in an oven for 50 minutes.
Dice the potatoes, pancetta, and bread into small cubes. Melt the butter in a frying pan, cook the potatoes until lightly golden, and finish by adding the pancetta and bread.
To serve, place the artichoke cream in a large bowl. Add the pancetta, potato, and bread croutons in the center of the cream, and finish by topping with roasted artichokes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Pino Lavarra, Palazzo Sasso, Italy
Recipe courtesy of Geoffrey Zakarian