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Recipe | Filled mountain artichoke with stock fish and chickpea puree

Herbert Hintner is one of the excellent and awarded chefs in South Tyrol. He is maître-de-cuisine in the star Restaurant ‘Zur Rose‘ in St. Michael | Eppan. In the edition of ‘Gault Millau Südtirol 2015‘, he was awarded the ‘Dritte Haube‘. Find here his recipe.
 

Recipe for 4 people

​INGREDIENTS
8 small artichokes
200 g spanish salad or spinach
120 g chickpea puree
400 g stock fish, prepared and cut into 4 strips
100 g roasted onion
4 roasted and peeled date tomatoes
thyme
salt, pepper and olive oil

PREPARATION
Clean artichokes and cut of the top. Steam the Spanish salad or spinach in a little olive oil. Add salt. Roast the individual pieces of fish in a little oil from all sides and keep them warm. Cut the date tomatoes into pieces, mix with the roasted onion and thyme. Season. Cook the artichokes for about 7 minutes in salty water. Fill the Spanish salad into the artichokes and re-heat the chickpea puree.

SERVING SUGGESTION

Put the chickpea puree onto a plate and place the artichokes right on top of it. Add the stock fish and decorate with
herbs and some lemon butter.

 
 
 
 
 
Published on 19.10.2016
 
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