Recipe

Baby artichokes with tximitxurri, tomato fondue & spiced sweetcorn cream

by Joseba Lasa

A dish to impress from the head chef at Mimo

Ingredients

For the poaching liquor:
500ml white wine
Juice of 2 lemons
60g salt
5g ascorbic acid
20g sugar
400ml olive oil
12 baby artichokes, trimmed

For the tomato fondue:
2 shallots, finely chopped
2 garlic cloves, finely chopped
400g tomato concasse (peeled, seeded and chopped)
1 red chilli, chopped
2 tbsp tomato paste
75ml white wine
Zest of 1 lemon
1 tbsp sugar
1 tbsp chardonnay vinegar
5g chopped rosemary

For the tximitxurri dressing:
1 tbsp oregano, finely chopped
2 garlic cloves, very finely chopped
2 shallots, very finely chopped
1 red chilli
1 tbsp dried herbs
½ tsp crushed chillies
50ml red wine vinegar
2 tsp sugar
100ml olive oil
½ bunch of parsley, finely chopped

For the spiced sweetcorn cream:
200g cooked sweetcorn kernels
1 garlic clove
100g feta cheese
2 oat crackers
60g evaporated milk
10g ají amarillo chilli paste
50g rapeseed oil
Juice of ½ lemon

Nasturtium leaves, to garnish

Method

Place the poaching ingredients in a large pan with 2 litres water, bring to the boil and add the artichokes. Simmer until they are just soft (approx 15 mins) then remove them from the liquor, drain and leave to cool. Cut each artichoke in half and remove any hairy fibres from the heart. Heat a griddle pan with a little olive oil and sear the artichokes, cut side down, until golden brown. Set aside until ready to serve.

Add a little olive oil to a pan and sweat down the shallots and garlic until translucent but not coloured. Add half the tomato concasse, the chilli, tomato paste and the white wine. Cook on a very low heat for approximately 30-40 mins until the mix has thickened considerably and there’s no liquid left. Remove from the heat and add the rest of the tomatoes and the remaining ingredients. Season. The fondue should have the consistency of a thick chutney.

For the tximitxurri dressing, place all the ingredients in a bowl apart from the parsley and season to taste. Add the parsley just before serving to avoid discolouration.

To make the sweetcorn cream, blitz all the ingredients together in a Vitamix until smooth. The consistency should be fairly thick, but you can use more oat crackers to thicken it, or thin it with milk. Check the flavour and spiciness and rectify accordingly with chilli paste and salt.

To serve, place 3 spoonfuls of the spiced sweetcorn cream on each plate and top each one with a quenelle of tomato fondue. Sit the artichokes on top and finish the dish with a sprinkling of tximitxurri dressing and nasturtium leaves.

Recipe: Joseba Lasa