Delicious & Healthy
Stuffed Artichoke base, Lemon Mayonnaise, Artichoke Chips, Mini Pattypan Squash – a truly special dish from our Modern Mayr Cuisine. Chef Markus Sorg reveals how to make this recipe perfectly.
Recipe for 2 persons
Stuffed artichoke bases | soft goats' cheese mousse | parsley crumbs | pattypan carpaccio | artichoke crisps
Ingredients
- 3 fist-sized artichokes (one is for the crisps)
- Lemon juice from half a lemon
- 1 tbsp icing sugar
- 1 tbsp olive oil
- 60 g fresh goat cream cheese
- 40 g parmesan
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 tsp honey
- black pepper
- 50 g panko breadcrumbs
- 1 small bunch of parsley
- 3 small pieces of patisson squash
- 2 tbsp olive oil
- 1 pinch of salt
Did you know?
In addition to many vitamins and minerals, artichokes also contain cynarine, a bitter substance which stimulates the liver and gall bladder, as well as plant substances that protect our cells.
Preparation
Cleaning the artichokes
Wash the artichoke with cold water. Prepare a large chopping board and a large and a small knife. Hold the artichoke firmly by the stem and place it on the wooden board. Cut off the top third of the artichoke.
Do not remove the "choke" from the third artichoke; you will need it for the crisps.
Further steps in preparation
- Then hold the artichoke tight and remove the stalk by twisting it. Cut off the green leaves of the artichoke with a knife until you reach the light yellow inner layer.
- Cut the large green leaves off piece by piece. It is best to turn the artichoke a few centimetres further round for each cut. Only cut off small pieces at a time.
- Clean the artichoke with the small knife; pay particular attention to the base of the stalk. Then rub the artichoke with lemon juice immediately so that it retains its colour.
- Use a small, pointed spoon to remove the fibrous "choke" in the centre of the artichoke.
- Cut the artichoke in half in the middle and cut them into very thin slices.
- Brush the slices with lemon juice and olive oil.
- Sprinkle with icing sugar and place between two silicone mats. Bake in the oven for 8 minutes at 160 degrees. Take the crisps out, remove the silicone mat, turn them over and bake for another 4 minutes.
- Remove and leave to cool immediately on a cool rack.
- Mix all the ingredients together and stir until smooth.
- Finely chop the panko crumbs together with the parsley on a chopping board until the crumbs turn green in colour.
- Fry in a non-stick pan over a medium heat, stirring constantly, and set aside.
- Remove the stalk from the patisson squash and cut into very thin slices.
- Pour the olive oil into a pan, add the squash, season with salt and sauté over a medium heat until translucent.
Et voilà!
Assembly
- Fill the artichoke bases with the cream cheese mousse and bake for 12 minutes in a preheated oven at 185°C. Remove and sprinkle with the parsley crumbs.
- Place the crisps on the stuffed artichokes for decoration.
- Arrange the carpaccio in a fan shape on preheated plates and place the stuffed artichokes on top.
Bon appétit!
About the author
Markus Sorg
Since 2007, as head chef, he has ensured the excellent and contemporary realisation of Mayr cuisine at the Park Igls Medical Spa Resort. He skilfully combines the knowledge of modern Mayr medicine with haute cuisine, turning fasting into an exquisite culinary experience.
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