The artichoke is a plant native to north Africa, which explains why its production is so localised in countries of the Mediterranean basin such as Italy, Spain (the biggest producer), France and North Africa’s countries, where 80% of the world’s production is concentrated.
When cooked sous-vide, the artichoke maintains its full flavour and remains tender and juicy. The more air we get out when creating the vacuum, the longer it will last until expiry.
- 4 artichokes
- 20 g sliced ham
- 30g flour
- 30g butter
- 30g ham chunks
- 300g water
Lightly fry the butter with the ham, add the flour and stir until it thickens. Add the water while mixing with a whisk and cook for 10 min, strain and reserve.
For the artichokes, peel them leaving the heart with a little bit of stalk. Place them in a bag seasoned with salt and a drizzle of oil. Cook them for 1h30 at 75º.
Cut the artichokes in half and brown on both sides. Cut some slivers of ham and add the velouté sauce.