17 février 2009
Carpaccio artichauts poivrade au chèvre et figues
1 bouquet of artichokes poivrade
1 goat crottin dry
a few figs (optional)
1 lemon
olive oil
pepper
Prepare the artichokes.
I rubbed the artichokes with lemon. The use of water with lemon water is a better idea. Technique I use now.
Slice finely with a mandolin. Keep in a bowl and add the lemon juice pressed.
Heat a frying pan or a wok. Add one spoon of oil and quickly fry the artichokes. They should remain Aldente.
Arrange the artichokes on a large plate or dish.
Cut the crottin into strips and spread on the artichokes.
Add the sliced figs.
Sprinkle with a little olive oil and add the pepper
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