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

8 small artichokes
200 g spanish salad orspinach
120 g chickpea puree
400 gstock fish, prepared and cut into 4 strips
100 g roasted onion
4 roasted andpeeled date tomatoes
salt,pepper and olive oil

Clean artichokes and cut of the top.Steam the Spanish salad or spinach ina little olive oil. Add salt. Roast the individualpieces of fish in a little oil fromall sides and keep them warm. Cut thedate tomatoes into pieces, mix with theroasted onion and thyme. Season. Cookthe artichokes for about 7 minutes insalty water. Fill the Spanish salad intothe artichokes and re-heat the chickpeapuree.


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

Published on 19.10.2016
Your opinion is important to us! Write a comment
Send comment
Like it! Share it!
What do you think about this article?

Articles you may be also interested in



Always informated with the Eppan newsletter