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Hand Mixers & Turboliquidizers
1.
Peel the truffle and the artichokes with a peeling knife, leaving 1 cm of the bottom and removing the first hard leaves.
2.
Then cut off the tips of hard leaves, by 3 cm. Cut your artichoke in half and cut 2 mm thick blades. Sauté them in a hot pan over medium heat with 1 tablespoon of olive oil 1 to 2 minutes. Add the cut onion of the same thickness and sauté the whole. Add salt and pepper. Finish cooking while leaving slightly crunchy.
3.
Add the chopped truffle peeling. Prepare the vinaigrette: sherry spoons, wine vinegar, peanut oil, spoon of olive oil and tamarisk). Mix well in a small bowl with a whisk. Stir it into the preparation pan. Remove from heat. Arrange your sheets as in the photo.
4.
Put in the center the artichoke with onions, form the flower well and grate very finely (with a grater) the truffle chips on the heart of the flower. Drizzle immediately with a small touch of olive oil.
For perfect emulsions in small quantities use the Dito Sama Bermixer Pro. Choose the regular mixing tube for aerated emulsions or the specific emulsion tube for dense emulsions like salad dressings or vinaigrettes.
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