Artichoke Halves Filled With Zucchini And Pork |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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a delicate well balanced dish that shows a certain command of proficiency Ingredients:
3 med-lg artichokes |
1 1/2 liters cold water |
1 celery stalk cut into chunky pieces |
1 carrot peeled & cut into chunky pieces |
1/2 lemon (juice of) |
1/2 tsp sea salt |
filling |
1 oz olive oil |
3/4 cup zucchini 1/4”diced |
3/4 cup leek whites finely diced |
1 lg garlic bud minced |
4oz gd pork |
3/4 cup fresh breadcrumbs |
sea salt and pepper |
hollandaise |
1 1/2 med. (3oz) naval orange |
2 tbsp lemon juice |
2 lg egg yolks |
1 tsp sugar |
a few pinches of sea salt |
4 oz unsalted butter cold cut into 1/2” cubes |
Directions:
1. Clean and cut the artichokes in half. Remove the fuzzy choke from the each half.
2. Place the water, celery, carrots, lemon and salt into a medium sized pot and poach them for 15-20 minutes or until tender when pricked with a knife. Meanwhile, heat a frying pan on medium high heat for a few minutes. Add the oil followed by the leeks and the zucchini. Cook for 4 minutes without browning. Add the garlic and cook a further minute. Add the pork and cook while breaking up the meat preventing it from clustering together. Cook until the pork changes color (6-7 minutes). Season and set aside heat another frying on medium high heat, add a bit of olive oil and add the breadcrumbs. Cook for 6-7 minutes while stirring or until lightly toasted. Add the breadcrumbs to the vegetable filling and blend. Drain the artichokes well then fill the cavities with the filling and keep warm.
3. Hollandaise:
4. Place all of the ingredients except the butter in an oversized metal bowl (to allow for brisk whisking). Place the bowl over a double boiler on a medium high heat and whisk briskly until the mixture forms ribbon trails. Turn the heat down to low and start adding 3-4 chunks of butter at a time whisking until dissolved before add the next handful of butter. When all the butter is fully incorporated remove from the heat.
5. Assembly:
6. Place one artichoke heart onto each plate and drizzle a few tablespoons worth of the sauce around the artichoke.
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