Artichokes and thistle puree and cockle in “salsa verde”

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Artichokes

Ingredients : 12 big artichokes, 200 gr. olive oil, salt and vegetables broth, 1/4 of thistle, 1 lemon, 50 gr. Flour, 500 gr. Cockles, garlic and parsley, 100 gr. cream, fumet, 2 gas loads, 3 mandarins, sugar, white pepper ,virgin olive oil, dill.

Preparation

Peal the artichokes, pass through lemon and preserve in oil; When softened put them in the Thermomix with a bit of olive oil and vegetables broth. Strain and save.

Remove the filaments of the thistle and cut them into 5cm pieces. Cook them in a pressure cooker with a bit flour and half lemon juice for 20 minutes. Take them out and cut into a 10 mm thickness.

Sauté in a saucepan with oil and a bit of minced garlic. Put the cockles in water with salt so that they lose the sand; clean them and cook with “salsa verde” sauce. Take them out the shell and save the broth and the cockle separately. Reduce the cream and mix with the salsa verde sauce. Stain and put in a trap with two gas loads.

Make a candy with the sugar and the white pepper and stretch very thin with the rolling pin and a silpak. Cut into small pieces and put them on the top of each cockle (dry), and melt them with a torch.

Make mandarin juice and reduce it, when it starts swelling take it out the fire and add the oil and the dill. Roll the artichoke (cleaned) with a cold meat cutter and fry in oil till the pieces are crispy.