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Lemon & Caper Risotto Stuffed Artichokes
Cut the top off of the artichokes, 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: Sauté diced onions in olive oil, add Arborio rice, stir, slowly add 7 cups chicken broth 1 cup at a time until rice is just done, finish with the smoked chicken, grated parmesan, butter, truffle oil, roasted red tomatoes, and chives.
FOR THE BUTTER SAUCE: Place diced shallot in a pan with white wine, add the juice and zest of 3 preserved lemons, capers, and caper brine. Allow to reduce before adding heavy cream. Allow to reduce again until very thick with large bubbles. Turn down to low heat and fold in cold diced butter. Reserve at room temperature.
FOR ROMESCO SAUCE: Heat black garlic cloves in almond oil, add roasted red peppers, harissa paste, raspberry vinegar, 1 cup chicken broth, and almond flour. Bring to a boil, puree, strain and keep warm.
FOR THE TUILLE: Preheat oven to 350° F. Place 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 truffle oil, salt and pepper. Pipe risotto into artichokes and place on a pool of butter sauce. Finish plate with parmesan tuille, fava beans and romesco sauce as in photo.