Cheese Sacchetti with Sun-choke Sauce and Crispy Flash Fried Artichokes
This dish was inspired by fresh 'Carciofi' or artichokes which are vastly available in the spring in both Europe and the US.
Ingredients
- ¾ - 1lb sacchetti
- 8 oz sun chokes (peeled and diced)
- 2 fl oz heavy cream
- 10 fl oz vegetable stock
- 12 oz artichokes hearts
- 2 cups frying batter
- TT salt
- TT crushed red pepper flakes
- TT fresh chives
- 1 lemon (zested)
Directions
Slowly cook the diced sun chokes in vegetable stock and cream until tender, then puree into a sauce and season with salt and chili flakes. Dredge the artichoke hearts in flour, dip in light batter and flash fry accordingly. Finish with fresh herbs and lemon zest.
