Emmanuel Pilon
Emmanuel Pilon, chef at Le Louis XV - Alain Ducasse à l'Hôtel de Paris in Monaco, shares his recipe for Provence artichoke "alla giudea", Olivier Bardoux's sea anemone, burrata and caviar, a dish that works a single vegetable six different ways across one plate.
sea anemone filling
Turn and hollow out the artichoke, then pass it through a juicer. Keep back 80g of the solid pulp for the filling and reserve the juice separately.
Blanch the spinach, then dry and chop it.
Bring a pan of water to the boil with the cleaned sea anemones, then rinse and dry them on kitchen paper. Chop finely.
Roughly chop the parsley and coriander, and cut the sardine into a fine brunoise.
Mix all the elements together, adjust the seasoning, and leave overnight in the fridge on a cloth. Transfer to a piping bag.
condiment
Turn the artichokes and keep back 100g of heart. Char the samphire on the grill.
In a mortar, pound the artichoke, samphire, burrata and mint together, then season with the olive oil, chilli paste, salt and pepper.
citron gel à la grecque
In a pan, heat the vinegar, citron juice and white wine. Add the citron zest, cardamom, nori and salt, then take off the heat, cover and leave to infuse for 1 hour.
Strain, setting the zest aside for the garnish, and thicken the liquid with the kuzu to form a gel.
mint oil
Blend the mint with the grapeseed oil. Strain and leave to settle.
roasted artichoke jus
Cut the turned spiny artichokes into large pieces. Turn and hollow out the large artichokes, then pass them through a juicer.
Roast the artichoke pieces in a pan with the olive oil. Add the sliced shallots, garlic and pepper.
Deglaze with the calf's foot jelly, then add the artichoke extract and the vegetable stock. Cook in the oven for 30 minutes at 160°C.
Towards the end of cooking, add the charred nori and leave to infuse for 10 minutes. Strain the jus through a fine sieve (chinois) and finish with beads of the mint oil.
garnish
Turn the artichokes, taking care to leave some of the outer leaves on. Heat them in a cocotte with the olive oil, then deglaze with the white wine.
Cook covered for 15-20 minutes, then leave to cool. Hollow out the heart slightly.
Using a piping bag, fill the hearts with the sea anemone filling. Deep-fry the stuffed artichokes in the grapeseed oil, giving them two separate fryings. Season with salt.
finish and plate
Dot the citron gel between the fried leaves. Tuck in the mint shoots and scatter the sea alyssum flowers on top.
On a plate, arrange the condiment in the centre with the reserved citron zest, cut into julienne, then place the artichoke on top. Scatter over the nori powder and pour over the roasted artichoke jus.
Finish by adding the caviar to the centre of the artichoke.
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