AUBERGE DU SOLIEL
Serves 4
INGREDIENTS
3 each blood oranges
1 quart grape seed oil
1 recipe artichokes
1 bunch chives, minced
1 each shallot, peeled and minced
1 recipe lemon dressing
1 each artichoke, tourner and thinly sliced
1/4 lb. sheep’s-milk ricotta
1 each baby fennel bulb, shaved 12 leaves wild arugula
1 recipe pickled mustard seed vinaigrette
Salt and freshly ground pepper to taste
METHOD
Peel and slice blood oranges. Heat the grape seed oil to 300°F. Fry sliced artichokes until crispy. Drain on paper towels and season with salt.
ASSEMBLY
Place three slices of orange on each of four plates. In a bowl, dress the quartered artichokes with the chives, shallots, dressing, salt, and pepper. Place three artichokes on each plate. Place the ricotta between the artichokes. Garnish with fennel, arugula, and fried artichokes. Sauce plates with mustard vinaigrette.
ARTICHOKES
3 each large artichokes, turned 1/2 each onion, peeled and diced 1/2 each carrot, peeled and sliced 1/4 bunch thyme
1 each lemon, juiced
1 head garlic, halved
750 ml dry white wine
1 tablespoon black peppercorns 1/4 cup extra-virgin olive oil
2 cups chicken stock
1 tablespoon kosher salt
1 each bay leaves
METHOD
Place all ingredients in a small pot. Cover with a clean towel. Simmer until artichokes are easily pierced with a knife. Cut artichokes into quarters.
LEMON DRESSING
1 tablespoon Dijon mustard 4 oz. lemon juice
3 oz. pure olive oil
2 oz. extra-virgin olive oil
1 each lemon zest
Salt and freshly ground pepper to taste
METHOD
In a small mixing bowl, add the mustard and half the lemon juice. Slowly whisk in the oils to emulsify. Add the remaining lemon juice and the zest. Season to taste with salt and pepper.
PICKLED MUSTARD SEED VINAIGRETTE
2 tablespoons pickled mustard seeds
1 tablespoon shallots, minced 1 tablespoon chives, minced 1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar Salt and freshly ground pepper to taste
METHOD
Mix all ingredients. Season to taste with salt and pepper.
PICKLED MUSTARD SEEDS
1/2 cup mustard seeds 3/4 cup water
3/4 cup rice wine vinegar 1/4 cup sugar
1 1/2 teaspoons salt
METHOD
Place all ingredients in a small pot. Simmer until mustard “pops” and is no longer crunchy, about 40 to 50 minutes. Add extra water as necessary to ensure mustard is just covered with liquid.
