Recipe for molecular artichokes
This is a divinely delicious and light artichoke soup made with a siphon, served with porcini mushroom powder and crispy artichoke chips.
The artichoke is believed to have originated in the fertile area along the Mediterranean in the Middle East and north and east of the Arabian desert, which makes sense when we consider the plant’s living conditions: the artichoke requires drought, plenty of sun, and well-drained soil.
After being known and used in the Mediterranean area for several centuries, it was not until the 16th century that the artichoke was introduced to parts of Europe.
Throughout history, the artichoke has been revered by both Romans and noblemen, and in the 17th century, it was exclusively reserved for men, as it was considered an aphrodisiac that increased male sexual power. Consequently, women were not allowed to eat this vegetable.
Fortunately, this is no longer the case!
In addition to being an ornamental plant, the artichoke is a highly delicate vegetable and food, with many uses. For example, you can serve it baked/roasted in the oven. It is particularly popular to serve it boiled and whole on a plate, where it can be dipped in a delicious butter sauce or oil/vinegar dressing with garlic.
In this recipe, you will make use of your siphon, which ensures an artichoke soup with a fantastically light and smooth consistency. Enjoy!
Molecular Artichokes
Ingredients
- 375 gram Artichokes
- 75 gram Leek
- 125 gram Lettuce Onions
- 0.25 l Cream
- 0.5 l Water
- 0.5 l Milk
- Salt to taste
- 2.5 gram Thyme
- 1 Bay Leaf
- Oil flavor neutral
- Porcini mushrooms in powder form - for garnish
Instructions
Artichoke soup from a siphon
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) convection or 220 degrees Celsius (428 degrees Fahrenheit) regular top/bottom heat.
- Place the artichokes on the rack in the middle of the oven.
- Roast the artichokes until they become soft.
- Take the artichokes out of the oven and let them cool a bit until you can handle them.
- Now remove the skin from the artichoke.
- Cut the artichoke into small pieces. Also, cut a few fine, thin slices and set these aside for later use - they will be used for the garnish.
- Cut the leek and salad onion into smaller pieces.
- Find a pan/sauté pan.
- Sauté the leek and salad onion.
- Now add thyme and the bay leaf.
- Then add all the liquid ingredients.
- Bring everything to a boil.
- Add the artichokes.
- Let everything simmer until the vegetables are completely cooked.
- Fish out the bay leaf and discard it.
- Pour everything into a blender.
- Blend until smooth. Season with salt to taste.
- Pour it into a siphon bottle with a 1-liter capacity.
- Add 2 nitrous oxide cartridges to the siphon.
- Shake the siphon bottle vigorously.
- Keep the siphon bottle warm in a sous vide at about 70 degrees Celsius (158 degrees Fahrenheit) or in a water bath until serving.
Artichoke chips (garnish)
- Find a saucepan. Add a little oil to the saucepan and heat it up.
- Take the thin slices of artichoke you set aside earlier.
- Add the slices to the saucepan.
- Roast them until they become crispy chips
Serving
- Shake the siphon bottle thoroughly.
- Spray the foam into deep plates.
- Sprinkle with porcini mushroom powder and place a few artichoke chips on the edge or on top. Serve.