Artichoke Tartare With Cumin And Truffle Oil Recipe

Ingredients

• artichoke hearts. . .6
• extra-virgin olive oil. . . . 1 tablespoon
• garlic clove, pressed. . . .1
• parsley, finely chopped. . . .1 tablespoon
• vegetable stock. . . . ½ cup
• cumin seeds. . . .1 teaspoon
• eggs. . . . 2 vinegar. . . .1 tablespoon
• salt and pepper
• truffle oil

How to make Artichoke Tartare With Cumin And Truffle Oil

1. Bring half a cup of water to a boil and add the chamomile flowers.
2. In a skillet, melt the butter and oil.
3. Add the shallots and garlic and sweat for 5-6 minutes.
4. Add the leeks and cook for another 5-6 minutes, stirring occasionally.
5. Add the stock and the reserved soaking water, salt and pepper, and simmer for approximately 10 more minutes.
6. Pour the soup in a blender, add fresh chervil and blend until smooth.
7. Adjust seasoning.
8. Slice the artichoke hearts very thinly (use a mandolin, if you have it) and place in a bowl with acidulated water.
9. Grind the cumin seeds and toast them in a hot skillet for 4-5 minutes.
10. Set aside.
11. Add vinegar to a pot of water, bring to the boil and reduce to a slow simmer.
12. Create a swirl in the water with a fork, drop in one egg at a time and cook for 7-8 minutes.
13. Remove with a slotted spoon and set aside in a warm place.
14. In a medium skillet, heat the olive oil with the garlic and parsley.
15. Add the artichokes, vegetable stock, cumin, salt and pepper, and cook 5 minutes, or until tender.
16. Take them out of the pan and place on a serving platter (or two individual plates) with the poached eggs.
17. Drizzle a little truffle oil.