Seared Artichoke with Almond Paste
Method
Tap step to focusDrain the artichoke hearts, reserving the oil from the jar.
Pat the capers dry thoroughly. Heat 1cm of neutral oil in a small frying pan over medium-high heat. Fry the capers for 2 to 3 minutes until they open and crisp. Remove with a slotted spoon and drain on a paper towel. Set aside.
Whisk the almond butter, garlic powder, part of the rice vinegar and water until smooth. Then whisk in part of the reserved artichoke oil.
In a bowl, whisk the remaining rice vinegar, reserved artichoke oil, and brown sugar until the sugar dissolves.
Heat a frying pan over high heat without oil. Place the artichoke halves cut-side down. Leave untouched for 3 to 4 minutes until deeply caramelized.
Add the seared artichokes to the marinade bowl. Add salt and toss to coat.
Thinly slice the shallot into rings. Add to the bowl with artichokes and mint and basil leaves.
Spread a thin layer of the almond paste on a serving plate. Put the contents of the marinated artichoke bowl on top. Finish with fried capers.
Notes
- • Reserve the capers frying oil for later use, for example in a salad dressing. It is packed with flavor!