Fried Artichokes with Basil Oil
⏳ Time
40 minutes + 3 hours
🥕 Ingredients
12
🍽️ Servings
3
Description
It is best to use artichokes marinated in oil.
Ingredients
- Artichoke bottoms - 3 pieces
- Olive Oil - 8 fl oz
- Tomatoes - 10.6 oz
- Sweet Pepper - 1 piece
- Garlic - 4 cloves
- Onion - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Champagne Vinegar - to taste
- Grated Pecorino Pepato Cheese - 0.7 oz
- Basil - 2.1 oz
- Parsley - 1.8 oz
Step by Step guide
Step 1
Sauté the artichokes in a generous amount of olive oil until they form a crispy crust.
Step 2
Roast the bell pepper, onion, and garlic until soft.
Step 3
Smoke the tomatoes using hot smoking for 25 minutes at a temperature of 248°F. This can be done in the oven. Preheat the oven to 120 degrees, take a tin can, punch holes in it, fill it with wood chips, light it, and place it in the oven – you can start smoking.
Step 4
Peel the cooled tomatoes and chop them finely.
Step 5
Chop the bell pepper and onion, and mince the garlic. Combine everything with the tomatoes and season with salt, pepper, olive oil, and white wine vinegar to taste. Add 10 grams of chopped parsley.
Step 6
Refrigerate for 3 hours.
Step 7
Prepare basil oil. Blanch parsley (40 g) and basil in hot water for 15 seconds, then immediately transfer them to cold water—preferably with ice. Thoroughly dry the herbs, combine them with oil (100 ml), blend until a uniform green color is achieved, and strain through a filter bag or cheesecloth.
Step 8
Place the salsa on a plate, then top it with the artichokes. Season with freshly ground black pepper, drizzle with basil oil, and sprinkle with grated cheese.
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