Artichoke à la Parisienne with Bordelaise Sauce

Artichokes are the star in this dish featuring a red wine reduction, savoury veal stock, and creamy burrata cheese.

Appetiser Gourmet French Artichoke Burrata

Estimated Nutrition

Calories

711.3

kcal / serving

2845.2 kcal total

Carbs

22.1g

per serving

88.2 g total

Fat

48.9g

per serving

195.6 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Butter

split between sauce and sauté

piece

Burrata

sliced in half

Fruits

piece

Lemon

juice only

Liquids

750

Red Wine

preferably Merlot

500

Veal Stock

Meat

slice

Prosciutto Cotto

diced

NutsSeeds

Thyme

half used for sauce

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

plus extra for drizzling

Vegetables

piece

Banana Shallot

6 sliced for sauce, 2 diced for sauté

piece

Baby Artichoke

peeled and sliced

Method

Slice six shallots and sweat them with oil, half the thyme, salt, and butter in a pan.

Add the wine and reduce to a syrup, then add veal stock and simmer until thickened.

Strain the sauce through a fine sieve and season to taste.

Peel the artichokes down to the hearts and store in lemon water to prevent oxidation.

Dice the ham and remaining shallots, then use a mandolin to thinly slice the drained artichokes.

Sauté the shallots, ham, and most of the artichoke slices in the remaining butter.

Halve the burrata and season with olive oil, salt, and pepper.

Top the burrata with cooked artichokes, drizzle with sauce, and garnish with raw artichoke slices.