Ingredients:
- 1 cup Artichoke Hearts
- 1 cup Jerusalem Artichoke (Topinambur)
- 1 large Tropea Onion (from Italy)
- 1 teaspoon Mixed Peppercorns
- 1 teaspoon fresh Thyme leaves
- Zest of 1 Lemon Bergamot (from Italy)
- Sea Salt Flakes
- Vegan Cheese (as per preference)
- Extra Virgin Olive Oil
Instructions:
Start by preparing the Jerusalem Artichoke:
- Peel and slice the Jerusalem Artichoke into thin rounds using a mandoline slicer.
- In a deep pan, heat a generous amount of rapid oil over medium-high heat.
- Fry the Jerusalem Artichoke slices until they turn golden and crispy.
- Remove the fried Jerusalem Artichoke slices and place them on a paper towel to drain any excess oil. Sprinkle them with sea salt flakes for extra flavor.
Prepare the Artichoke Mixture:
- Mince the Tropea Onion and place it in a large pan with some fresh thyme leaves.
- Cut the frozen Artichoke Hearts into smaller pieces.
- Add the Artichoke Hearts to the pan with the onion and thyme.
- Sauté the mixture until the onion becomes translucent and the artichokes begin to thaw and cook.
- Add a small amount of water to the pan, cover it, and let the mixture simmer until the artichokes are soft.
- Once the artichokes are tender, transfer the mixture to a blender.
- Add vegan cheese (the amount can vary based on your preference) and a drizzle of extra virgin olive oil.
- Blend until you achieve a creamy and smooth consistency. Adjust seasoning with salt and fresh lemon bergamot zest for a burst of citrus flavor.
Roast the Artichokes:
- Cut the fresh artichoke into smaller, manageable pieces.
- In a separate pan, heat some olive oil and a touch of vegan butter over medium heat.
- Add the artichoke pieces and roast them until they become tender and slightly browned. Season with salt for enhanced flavor.
Assembly:
- To serve, plate the roasted artichokes on the bottom.
- Spoon the creamy Jerusalem Artichoke and Artichoke Heart mixture on top.
- Garnish with more fresh thyme leaves and lemon bergamot zest for a vibrant finish.
Buon Appetito!
