{"id":56200,"date":"2023-02-10T12:27:44","date_gmt":"2023-02-10T12:27:44","guid":{"rendered":"https:\/\/cucineditalia.com\/the-refined-recipe-for-artichoke-royale\/"},"modified":"2023-02-27T16:54:43","modified_gmt":"2023-02-27T16:54:43","slug":"the-refined-recipe-for-artichoke-royale","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/the-refined-recipe-for-artichoke-royale\/","title":{"rendered":"The Refined Recipe for Artichoke Royale"},"content":{"rendered":"\n

A tasty main course based on the versatile and nuanced recipe for artichoke, created by chef Giuseppe Lisciotto of Les Petites Madeleines restaurant located inside the Turin Palace Hotel: artichoke royale, a perfect recipe<\/a> for a dish that is both delicious and refined.<\/em><\/p>\n\n\n\n

Ingredients for Recipe for Artichoke Royale<\/strong><\/h2>\n\n\n
\n
Artichokes<\/strong>: 8 of 300 g<\/div>\n
Water<\/strong>: to taste<\/div>\n
Lemon<\/strong>: 1<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the broth<\/strong><\/h2>\n\n\n
\n
Water<\/strong>: 3 l<\/div>\n
Black pepper<\/strong>: 5 peppercorns<\/div>\n
Coriander seeds<\/strong>: 5<\/div>\n
Bay leaves<\/strong>: 2<\/div>\n
White wine<\/strong>: 100 ml<\/div>\n
EVO oil<\/strong>: 100 ml<\/div>\n
Salt<\/strong>: 15 g<\/div>\n
Mint<\/strong>: 1 bunch<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Royale<\/strong><\/h3>\n\n\n
\n
Cooked artichokes<\/strong>: 8<\/div>\n
Egg whites<\/strong>: 450 g<\/div>\n
Parmesan cheese<\/strong>: 100 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the black pepper jelly<\/strong><\/h3><\/h3>\n\n\n
\n
Black peppercorns<\/strong>: 100 g<\/div>\n
Water<\/strong>: 300 ml<\/div>\n
Agar agar<\/strong>: 3 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Pecorino cheese fondue<\/strong><\/h3><\/h3>\n\n\n
\n
Pecorino Romano cheese<\/strong>: 100 g<\/div>\n
Cream<\/strong>: 60 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure for Artichoke Royale<\/strong><\/h2><\/h2>\n\n\n\n
\"Recipe
Artichoke Royal<\/figcaption><\/figure>\n\n\n

For the recipe for artichoke<\/strong><\/h3>\n\n\n

Fill a container with 3 liters of water and squeeze a whole lemon inside (or 5 grams of ascorbic acid) so that the artichokes are clean without being oxidized. Remove the outer petals, cut off the tip, and clean the stem so that the outer, more fibrous layer is removed. Divide the artichoke in half and remove the central part, “the beard,” with the help of a teaspoon. Cook the artichoke in the broth prepared with the indicated ingredients.<\/p>\n\n\n\n

For the Royale<\/strong><\/h3><\/h3>\n\n\n\n

Take the now-cooked chokes, divide the petals from the stems, and set aside. Blend 600 g of petals and the artichoke heart with a blender until creamy. Add 450 g egg whites and 100 g of grated Parmesan cheese. Steam inside a semi-sphere mold for 60 minutes at 90\u00b0.<\/p>\n\n\n\n

For the black pepper jelly<\/strong><\/h3><\/h3>\n\n\n\n

Toast the black peppercorns, add 300 ml water and reduce the liquid by half. Add 3 grams of agar agar to the remaining liquid. Allow to cool and whisk the resulting mixture.<\/p>\n\n\n\n

For the Pecorino cheese fondue<\/strong><\/h3><\/h3>\n\n\n\n

Bring the cream to a boil and then add the grated Pecorino Romano cheese.<\/p>\n\n\n\n

For the composition of the dish<\/strong><\/h2> \n\u00a0<\/h2>\n\n\n\n

Brown the stem of the artichoke in a pan along with a knob of butter. Cut the semi-sphere in half and heat it in the oven. Top it with the Pecorino cheese fondue. Then create the mock artichoke by laying the half of the semi sphere next to the stem. Add the black pepper jelly, and top the flan with the fried artichoke petals. Finally, top sprout with fresh mint leaves.<\/p>\n\n\n\n

Les Petites Madeleines<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A tasty main course based on the versatile and nuanced recipe for artichoke, created by chef Giuseppe Lisciotto of Les Petites Madeleines restaurant located inside the Turin Palace Hotel: artichoke royale, a perfect recipe for a dish that is both delicious and refined. Ingredients for Recipe for Artichoke Royale For the broth For the Royale […]<\/p>\n","protected":false},"author":4,"featured_media":55764,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15654],"tags":[20912,20911,20913,16192],"class_list":{"0":"post-56200","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-recipes-from-italy","9":"tag-artichoke","10":"tag-artichokerecipe","11":"tag-maincourserecipes","12":"tag-recipearancina"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/56200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=56200"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/56200\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/55764"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=56200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=56200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=56200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}