Artichoke Bottoms
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 122 kcal | (6 %) | ||
| Protein | 13.9 g | (14 %) | ||
| Fat | 5.8 g | (5 %) | ||
| Carbohydrates | 3 g | (2 %) |
Ingredients
- Ingredients
- 4 Artichoke
- 1 lemon
- 2 stalks Celery
- Tarragon
- 2 garlic cloves
- salt
- 3 sheets clear gelatin
- 125 milliliters white wine (such as Riesling)
- 125 milliliters lobster stock
- white freshly ground pepper
- 1 pinch sugar
- 1 cooked lobster (about 900 grams or 2 pounds, fresh or frozen)
- 150 grams mixed Lettuce
- 1 yellow Bell pepper
- 2 Tbsps White vinegar
- 2 Tbsps olive oil
- cilantro (for garnish)
Preparation steps
Rinse and trim the artichokes. Cut the lemon into pieces. Rinse and trim the celery and chop. Rinse the tarragon. Peel the garlic and chop coarsely. Place the artichokes, lemon, celery, tarragon and garlic in a large pot. Add lightly salted water and bring to a boil. Reduce the heat and simmer the artichokes for about 40-45 minutes, then leave to cool in the cooking liquid.
Soak the gelatin in cold water for 5 minutes. Bring the white wine and lobster stock to a boil. Season with a little salt, pepper and sugar, then dissolve the gelatin in the mixture. Chill until the liquid begins to gel.
Remove the leaves of the artichoke and remove the choke. Remove the lobster meat from the shell, cut into 4 medallions and place on the artichoke bottoms. Top the artichoke bottoms with the wine gelatin and lobster roe, then chill.
Rinse the lettuce, tear into smaller pieces and spin dry. Rinse the pepper, cut into quarters, remove the seeds and ribs and dice finely. Mix the vinegar with salt, pepper, sugar and olive oil and toss with the lettuce and diced peppers. Distribute the lettuce and peppers on plates and place the artichoke bottoms on top. Serve garnished with cilantro.
