Grilled Artichokes
Red Wine Vinegar-Pickled Grapes, Fennel, Mustard Greens, Pecorino Romano PDO-Infused Brown Butter, Clam Beurre Blanc
Chef Ben Ynocencio of Illata | Philadelphia, PA
Adapted by StarChefs | October 2025 | Photo: Stephen Reccia
INGREDIENTS
Clam Stock:
2 teaspoons extra virgin olive oil
16 grams thinly sliced garlic
40 grams white wine
100 clams, cleaned
Pecorino Romano PDO Cream:
553 grams heavy cream
126 grams cubed Pecorino Romano PDO
2 grams toasted ground black pepper
Clam Beurre Blanc:
226 grams diced butter, cold
Zest of 1 lemon
4 grams tarragon leaves, torn
Lemon juice
Kosher salt
Pecorino Romano PDO-Infused Brown Butter:
300 grams melted brown butter
240 grams diced Pecorino Romano rind
Red Wine Vinegar-Pickled Grapes:
500 grams Cabernet vinegar
300 grams honey
Red grapes
To Assemble and Serve:
Yield: 1 serving
Roasted artichokes
Shaved fennel
Chopped mint
Brunoised chives
Lemon juice
Fish sauce
Kosher salt
Mustard greens
Extra virgin olive oil
METHOD
For the Clam Stock:
In a stock pot over low flame, heat oil. Add garlic and sweat until soft and translucent. Deglaze pot with wine. Cook until au sec. Add clams and 2 kilograms water. Cover pot and cook 15 minutes. Strain, then return liquid to pot over medium heat and continue to cook until desired flavor is achieved. Transfer stock into deli containers in 60-gram portions. Cover and refrigerate.
For the Pecorino Romano PDO Cream:
In a saucepan over low heat, combine cream, Pecorino Romano PDO, and pepper. Cook 20 minutes, or until cheese is fully melted, stirring occasionally. Transfer mixture to a blender and purée until smooth. Pass through a chinois. Transfer mixture to deli containers in 86-gram portions. Cover and refrigerate.
For the Clam Beurre Blanc:
In a saucepan over medium-high flame, heat one 60-gram portion Clam Stock and one 86-gram portion Pecorino Romano PDO Cream to 167°F. Slowly add butter, stirring until butter is melted and mixture is fully emulsified. Stir in lemon zest and tarragon. Cover pan, reduce heat, and cook 10 minutes. Strain mixture. Season with lemon juice and salt. Transfer to an airtight container and refrigerate.
For the Pecorino Romano PDO-Infused Brown Butter:
Heat the water bath of an immersion circulator to 152°F. In a vacuum bag, combine brown butter and Pecorino Romano PDO rind. Seal and cook sous vide 3 hours. Strain, discarding rind. Let cool and remove Pecorino Romano rind from butter and cool Pecorino-infused butter in an ice bath.
For the Red Wine Vinegar-Pickled Grapes:
In a mixing bowl, whisk together vinegar and honey. Set aside. Add grapes. Transfer mixture to a nonreactive container. Cover and refrigerate.
To Assemble and Serve:
Prepare and heat a grill. In a mixing bowl, toss roasted artichokes with desired amount Pecorino Romano PDO-Infused Brown Butter. Add artichokes to hot grill and char on all sides. Let cool. In a mixing bowl, combine fennel, mint, and chives. Season with lemon juice, fish sauce, salt, and desired amount Pecorino Romano PDO-Infused Brown Butter. Add grilled artichokes. Toss to coat and set aside. In a separate mixing bowl, lightly dress mustard greens with olive oil, lemon juice, and salt. Set aside. Using an immersion blender, blend Clam Beurre Blanc until a foam is achieved. Set aside. Place Red Wine Vinegar-Pickled Grapes on a paper towel-lined plate and let drain. Arrange artichokes in a ring around the edges of a serving plate. Drape fennel mixture over top. Place Red Wine Vinegar-Pickled Grapes inside of the ring, building a wreath-like visual. Top with dressed mustard greens, allowing grapes and artichokes to peek out from underneath. Using an immersion blender, foam Pecorino Romano PDO Clam Beurre Blanc, plating only the foam in the center of the ring.
