ARTICHOKES À LA BARIGOULE

Toscana

fish

main course

difficult

J.-P. Schneider

INGREDIENTS FOR 4 PERSONS

4 large, prepared artichoke hearts
4 shallots
2 solo garlic (Chinese origin)
20 cherry tomatoes, halved
1 sprig of thyme
1 sprig of rosemary
60 g olive oil
80 g Noilly Prat
80 g white balsamic vinegar
400 ml water
40 g TOMAMI Toscana
Salt
White pepper
Parsley
30 g butter
4 sea bream fillets à 100-120g
Flour, salt, white pepper
Fleur de sel

Note: We recommend making the effort to buy whole, fresh and large artichokes. After cleansing and paring you are left with the artichoke base (hearts).
Artichoke hearts of small artichokes are often sold ready prepared and pre-cooked in supermarkets (in cans or jars). Usually the bases of the leaves are still attached. If using large, fresh artichokes, you need to remove the leaves completely

INSTRUCTIONS

Make a broth out of 400 ml water and 40 ml TOMAMI Toscana.
Cut the washed artichoke hearts into 12 slices. Heat the olive oil in a wide pot and sauté the finely sliced shallots and garlic. As soon as the garlic begins to change colour, add the artichoke slices and continue to sauté. Season lightly with salt and pepper. Deglaze with balsamic vinegar and Noilly Prat and reduce.
Add the halved cherry tomatoes and the TOMAMI broth. Add the rosemary and thyme sprigs and cook on a high heat for 5 minutes. Reduce the broth. Finally, bind the broth with the butter and season again. Before serving, mix with parsley (cut chiffonade/fine strips).

Season the bream fillets with salt and white pepper on both sides and add flour to the skin side. Fry in a pan on the skin side with a little olive oil, turn over, pour hot olive oil over the fillets and cook until ready. Sprinkle lightly with fleur de sel.

Preparation time: 45 minutes

A recipe by Jean-Philipp Schneider, chef and product development manager of the
Old Spice Office in Klingenberg.