Artichoke with wild garlic and pistachio

• Pour the water into a big pot and season it with the salt. Now cut half of the stem of artichokes off and submerge them completely with the water.
• Put something heavy on top to ensure that they stay submerged. Then bring it to a boil for 3 minutes.
• Once that’s done turn off the heat and let it cool down completely out of the fridge.
• After that take the artichokes from the water and let them sit upside down for a couple of minutes so any excess water can drip out.
• Now take the artichokes and peel away all the leaves. The inner smaller leaves you can keep for later. When that’s done take a spoon and gently scoop out the inside.
• Then take a small knife and trim the sides. Now cut them in half and keep them in your fridge for later.

• Take the small artichoke leaves and cut the bottom in an arrow shape.
• After that transfer the tempura flour in a bowl and while stirring add the water. Mix it until it’s completely smooth.
• Then heat up some frying oil till it’s 160 °C.
• Once that’s hot cover the leaves with a thin layer of the batter and fry them until golden brown.
• Now transfer them on some kitchen paper and season with salt.

• First transfer the artichokes into a saucepan. Also add the vegetable stock, the cream, the white wine vinegar and the salt.
• Bring this to a boil and let it reduce till almost all the liquid has vaporized.
• Then blend it till smooth. 

• Start by toasting the pistachios at 160 °C for 10 minutes.
• Then transfer them into a blender and add the salt and the olive oil. Now blend it till smooth.
• Once it’s smooth transfer it into a piping bottle and keep it out of the fridge for later.

• Transfer the pistachios into a blender and also add the anchovies, the wild garlic, the salt and the lemon zest.
• Then cut the zested part of the lemon and also add 15 grams of lemon juice.
• Now blend this till it’s a smooth paste. Then spread it on a silicon mold.
• The mold I use is from Mold Brothers. Now let it set in your freezer. 

The sauce

• First cut the shallots in half, clean them, and then chop them. Now heat up a pan, add a splash of oil and glaze the shallots for around 3 minutes.
• Then deglaze this with the white wine and also add the thyme. Let this reduce for around 80%.
• Once that’s done add the cream, the stock and the lemon peel.
• Let this reduce for 50% and then put it through a fine sieve. Use a ladle so you don’t waste a single drop.

Wild garlic oil

• Transfer the wild garlic in a blender together with the olive oil. Blend this till the oil is at 65 °C. It will heat up from the friction.
• Now pour it on a sieve that’s laid with a kitchen paper.
• Then pour some of the sauce in a saucepan and emulsify it with a hand blender. Now also add the wild garlic oil and gently mix it. 

• First remove the pistachio disc from the mold and let it defrost on a plate.
• Then heat up a frying pan, add a splash of oil and panfry the artichokes flat side down till golden. Once golden add a knot of butter and base the artichoke for a minute or so.
• After that cut the bottom off the artichokes and use the small part to balance out the big part.
• Then also add the hot artichoke cream and around 3 pieces of anchovies that I’ve cut in small pieces.
• Now pipe the pistachio cream around the artichokes and decorate the plate with wild garlic tops and young wild garlic flowers.
• Be careful with these, because they can be super strong in flavor.
• Finish the dish with the crispy artichoke leaves and the hot sauce.