Artichoke Salad

OLIVES
New York City
Chef Todd English
Adapted by StarChefs


Salad:

12 baby artichokes, cleaned
2 lemons, for juice
2 Tablespoons chopped canned black truffles
2 Tablespoons chopped parsley
1 Tablespoon chopped shallots

Into a bowl, shave the tops of the artichokes paper thin on a mandolin.
Mix in all the other ingredients.

Vinaigrette:

1/2 cup extra virgin olive oil
1 teaspoon truffle oil
Salt and pepper to taste
1/4 grated Parmesan

Combine ingredients, whisk and set aside.

Artichoke Silk:

4 large artichokes, cooked and sliced
5 garlic cloves, sliced
1 Tablespoon chopped rosemary
1 cup white wine
1 cup extra virgin olive oil
Salt and pepper to taste
1 onion, diced

Heat some of the oil in a saucepot. Add garlic, rosemary, onion, artichoke and sauté until soft. Cover with water and bring to a boil. Take off heat and cool. Put mixture in blender, add extra virgin olive oil, and puree until smooth. Season with salt and pepper to taste.

Parmesan Cream Sauce:

2 cups cream
1 cup grated Parmesan
Salt and pepper

Take cream and reduce by a half. Add Parmesan, put in blender and puree if mixture is too thick, add cream to thin out. Season with salt and pepper to taste.

Fontina Risotto Cake:

4 cups Arborio rice
12 cups chicken broth or water
2 cups white wine
1/2 cup fontina cheese, grated
1/2 cup Parmesan, grated
1 large onion, finely diced
Salt and pepper to taste

Heat large saucepan. Add onion, cook until soft, no color. Add rice, still to cover rice with oil. Add wine and cook down. Add broth or water in stages on low heat. When rice is soft, fold in cheese & put on a greaseless sheet pan. Cool. Use a round cutter and punch out circles for pan frying.

To Finish:

On a round plate put some warm Parmesan cream sauce in the center. Drizzle some warm artichoke silk around the Parmesan cream. Take the artichoke mix and place it on the crispy risotto cake. Put in the middle of the plate, garnish with shaved Parmesan.