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1
Remove all of the hard leaves and core from the artichoke, keeping the hearts, and place in cold water with the juice from 1 lemon.
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2
This is done to avoid the artichokes from oxidizing and changing color.
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3
Peel and slice the garlic and shallots.
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4
In a large frying pan, add 1-ounce of the olive oil and heat.
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5
Add the garlic and shallots and pan-fry.
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6
Add 3/4 of the artichokes and the vegetable stock, and cook for 20 minutes.
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7
Once artichokes have cooked and are tender, place in the blender and add the butter, heavy cream, and salt and pepper.
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8
Blend until smooth, and pass through a chinois or strainer.
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9
Preheat oven to 400 degrees F.
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10
To prepare the roasted artichokes, place the remaining 1/4 artichokes in a pan with the remaining olive oil, and roast in an oven for 50 minutes.
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11
Dice the potatoes, pancetta, and bread into small cubes.
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12
Melt the butter in a frying pan, cook the potatoes until lightly golden, and finish by adding the pancetta and bread.
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13
To serve, place the artichoke cream in a large bowl.
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14
Add the pancetta, potato, and bread croutons in the center of the cream, and finish by topping with roasted artichokes.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
