Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Artichokes
Pasta
Miso butter
How it's done
Artichokes
Peel the stem of the artichokes just below the base of the head, remove the bottom 3–4 rows of leaves from each, then trim the remaining leaf tips by approx. ⅓, using a knife. Add the artichokes and lemon juice to the boiling salted water. Weigh down the artichokes with a slightly smaller pan lid so that they are completely covered with liquid, cook for approx. 15 mins. until soft. Remove the artichokes with a slotted spoon, drain, allow to cool slightly. Halve the artichokes lengthways. Remove the "beard" using a teaspoon and detach the remaining artichoke leaves.
Pasta
Cook the pasta in the same salted water until al dente, drain the pasta, reserve approx. 250 ml of the cooking water, set aside.
Miso butter
Heat the butter in the same pan. Add the shallot and garlic, sauté for approx. 2 mins. Add the miso, lemon juice and reserved cooking water, bring to the boil. Reduce the heat, add the pasta and artichokes, mix, heat through. Plate up the pasta, top with the lemon zest and micro greens.
| Tip: | Instead of fresh artichokes, use 1 jar of artichoke hearts in oil, drained. |
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