Turn the artichokes, leaving the stalk and the tender leaves.
Keep in a bowl with water and parsley leaves (to prevent oxidation).
Drain completely, place in a vacuum bag with the rest of the ingredients.
Pack in a 100% vacuum bag, taking care not to pile one on top of the other. Cook in a roner at 83ºC for 3 hours.
1g tarragon leaves
5 crushed green coffee beans
20g of olive oil
Toast the almonds in a dry oven170ºC for 12 minutes, spread out on a tray. After this time, when they are still hot, put them together with the sunflower oil in a blender. Blend for 5 minutes.
Strain through a superbag. Add salt to taste. Store in the fridge.
100g of almonds
20g of sunflower oil
Iberian ham stock
Put the bones in a pot, cover with water and blanch. Meanwhile, toast the red onions cuted in half on a griddle, from the flat side.
Once the ham bones are blanched, drain off the water. Put all the ingredients in a pressure cooker, close the lid and cook on a low heat for 2 hours from the first boil. After this time, remove the pressure and strain the stock.
Skim off the fat and pack 100% in a vacuum bag.
Freeze and clarify by syneresis.
Syneresis clarification process:
Remove the broth from the vacuum bag and let it thaw on a damp cloth placed on two trays, one with holes and the other normal.
This is to ensure that while thawing, the impurities remain on the damp cloth and the trays collect the pure, clean juice.
Defrost it in the fridge.
1500g of Iberian ham bones
1500g of water
75g of red onion toasted on the grill
Ham and herbs juice
Blanch the herbs in salted water (12gr of salt per litre of water) for 15 seconds and cool in water with ice. Drain well and mix with the ham stock in a gastrovac. Cook at 55ºC for 15 minutes.
The time starts counting when the desired temperature is reached. After the time has passed, cool the juice and herbs in a bowl of water with ice. Once cold, add the xanthan and blend for 2 minutes with a blender.
After this time, strain through a superbag. Correct the salt and store in the fridge.
- 120g of ham stock
- 2g mint leaves
- 1g tarragon leaves
- 1g rosemary leaves
- 0,2g of xanthan
Place the ham and aromatics stock in test tubes in the roner at 55ºC.
Fill the artichoke with the almond praline and heat in a steam oven at 100ºC for 2 minutes. Place the hot artichokes at the bottom of the dish and finish with the ham stock.
5 pieces of artichokes
30g of ham stock and aromatics