TYPIK Artichoke Heart
TYPIK Artichoke Heart comes exclusively from the harvest of our partner producer, Amine, who cultivates these vegetables in Cap Bon in Tunisia according to the ancestral know-how of this 100% Mediterranean product. Amine grows exclusively the violet diers variety that delivers an exquisite and melting heart. The ultra-fast and temperature-controlled cooking of this vegetable allows to preserve all its nutritional richness in terms of fiber and vitamin B9 (folic acid) important for cell growth.
• The melting heart muffins & artichokes is the chic appetizer proposed by our gourmet. For 4 people, mix 6 TYPIK Artichoke Heart in a bowl with 2 jars of Fjord creamy fresh cheese. Pepper and refrigerate. In a large bowl, beat 3 eggs, 100 gr (3,5oz) of ricotta, 3 tablespoons of flour and 1 teaspoon of baking powder. A bit of fleur de sel and 2 rounds of pepper mill. Divide this mixture into 8 buttered muffin cups in 2/3. Top with the cream artichokes. Bake in the oven at 180° for 25 minutes. Serve with a mesclun salad drizzled with olive oil and balsamic vinegar.
• To continue, our gourmet offers a risotto with artichokes. This typical Mediterranean dish will go wonderfully with these delicious vegetables. For 4 people fry in a little olive oil 4 TYPIK Artichoke Heart, 2 sliced leek whites, 8 TYPIK Dried Tomatoes cut into small pieces and 1 clove of chopped garlic. Prepare 80 cl of chicken broth. In a small skillet, heat a little olive oil and cook a little 300 gr (10,5 oz) of rice (prefer arborio rice, ideal for risotto) until it is translucent. Then deglaze with the white wine (10 cl) and reduce until dry. Then add the chicken broth until al dente. Incorporate your preparation to TYPIK Artichoke Heart stockings, TYPIK Leeks and TYPIK Dried Tomatoes and a last ladle of broth. Serve in a wide-brimmed bowl, sprinkled with a few Parmesan shavings and a pretty basil leaf.
COMMITTED FOR REAL:
The producers selected for these TYPIK Artichoke Hearts are remunerated in line with the high level of quality achieved by these select partners. The culinary preparation is then carried out in a laboratory using photovoltaic energy or waste recycling to minimize environmental impact.