4 medium Artichokes
½ c. Onion, diced
2 c. Jansal Valley Arborio Rice
8 c. Chicken Broth
½ lb. Jansal Valley Smoked Chicken, diced
½ c. Fondo di Toscana Grated Parmesan
6 Tbsp. Butter (for Risotto)
8 oz. Butter, cold diced (for Butter Sauce)
1 oz Fondo di Alba Truffle Oil (plus extra to taste for Tuille)
½ c. Jansal Valley Roasted Red Tomatoes
2 Tbsp. Chives, finely diced
1 Shallot, diced
½ c. Dry White Wine
1 Jansal Valley Preserved Lemons
1 Tbsp. Jansal Valley Capers, drained
1 Tbsp. Caper brine
½ c. Heavy Cream
5 cloves Jansal Valley Black Garlic
2 oz. Domaine de Provence Almond Oil
1-13.4 oz jar Jansal Valley Roasted Red Peppers, drained
1 tsp. Domaine de Provence Harissa Paste
4 oz. Domaine de Provence Raspberry Vinegar
2 oz. Jansal Valley Almond Flour
4 oz. Fondo di Toscana Shredded Parmesan
Fondo di Toscana Pesto (for brushing on Tuille)
2 lbs. Fava Beans, shucked and cleaned
Salt and Pepper to taste
Method of Preparation:
Take 4 Medium Artichokes (36 ct) cut the top off, trim the bottom leaves, remove the stalk and center thistle. Blanch in boiling salted water until just done ( a Pairing knife will slide into the base with no resistance). Shock in ice water, drain and set aside.
For the Risotto:
½ c. Diced Onions, Sautéed with olive oil, add 2 cups of Fondo Di Toscana Aborio Rice, stir, slowly add 7 cups chicken broth, 1 cup at a time until rice is just done finish with ½# diced Jansal Valley Smoked Chicken, ½ C Fondo Di Toscana Grated Parmesan, 6 T Whole Butter, 1 oz Fondo Di Alba Truffle Oil, ½ c Jansal Valley Roasted Red Tomatoes, 2 T. Fine diced Chives.
For The Butter Sauce:
Place 1 diced shallot in a pan with ½ c dry white wine, add the juice and zest of 3 preserved lemons, 1 T Jansal Valley Capers (drained) and 1 T caper brine reduce to sec and add ½ c. Heavy cream, again reduce to very thick with large bubbles, low heat and fold in 8 oz. cold diced butter. Reserve at room temperature.
Take 5 Cloves Black Garlic heat in 2 oz Domaine De Provence Almond Oil, add 1 Jar Jansal Valley Roasted Red Peppers (13.4 oz Drained), 1 c Jansal Valley Roasted Red Tomatoes drained, 1 t. Domaine De Provence Harissa Paste, 4 oz Domaine De Provence Raspberry Vinegar, 1 Cup Chicken Broth and 2 oz. Jansal Valley Almond Flour. Bring to a boil, Puree, strain and keep warm.
For the Tuile:
Pre-heat oven to 350
Place 4 oz of Fondo Di Toscana Shredded Parmesan in a circle on a non stick baking sheet or a sheet pan lined with a silpat. Bake for 6 minutes, until puffed and slightly golden, take out and while cooling brush with Fondo di Toscana Pesto Sauce. Using a wooden dowel or a back of a wooden spoon roll until a cigarette is formed.
Peel and Blanch the Fava Beans, toss with Fondo Di Alba Truffle Oil, salt and pepper.
Pipe Risotto into Artichokes and place on a pool of Butter sauce. Finish plate with parmesan tuile, fava beans and romesco sauce as in photo.