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.
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 crushed red pepper flakes
TT fresh chives
1 lemon (zested)
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.
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