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Fresh artichoke carpaccio with bottarga and parmesan

1 serving

30 minutes

From The Mad Cook restaurant

Energy value per serving
CaloriesProteinsFatsCarbohydrates
221.2
kcal
7.4g
grams
14.4g
grams
14.4g
grams
Ingredients
1serving
Artichokes
110 
g
Lemon juice
40 
ml
Balsamic glaze (crema)
15 
ml
White balsamic vinegar
15 
ml
Olive oil
10 
ml
Parmesan (Parmigiano Reggiano)
15 
g
Rocket (arugula)
5 
g
Bottarga
3 
g
Cooking steps

  • 1

    Clean the Italian artichoke.

    Required ingredients:
    1. Artichokes: 110 g

  • 2

    Slice it into thin slices.

    Required ingredients:
    1. Artichokes: 110 g

  • 3

    Prepare a sauce from lemon juice, balsamic cream, balsamic vinegar, olive oil, mix them and make an emulsion.

    Required ingredients:
    1. Lemon juice: 40 ml
    2. Balsamic glaze (crema): 15 ml
    3. White balsamic vinegar: 15 ml
    4. Olive oil: 10 ml

  • 4

    Add chopped artichokes to this emulsion.

    Required ingredients:
    1. Artichokes: 110 g

  • 5

    Mix everything and place it on a flat plate.

  • 6

    Slice the parmesan and place it on top.

    Required ingredients:
    1. Parmesan (Parmigiano Reggiano): 15 g

  • 7

    Garnish with arugula and bottarga.

    Required ingredients:
    1. Rocket (arugula): 5 g
    2. Bottarga: 3 g

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