{"id":5110,"date":"2024-03-18T20:25:28","date_gmt":"2024-03-18T20:25:28","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5110"},"modified":"2024-03-27T22:41:18","modified_gmt":"2024-03-27T22:41:18","slug":"recette-dartichauts-a-lhuile-de-chardon-et-a-legopode","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-dartichauts-a-lhuile-de-chardon-et-a-legopode","title":{"rendered":"Recette d’Artichauts \u00e0 l’huile de chardon et \u00e0 l’\u00e9gopode"},"content":{"rendered":"
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Artischocken mit Distel\u00f6l und Giersch<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Jean-Marie Dumaine aus dem Buch \"Kochen mit Wildpflanzen\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Recette\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Foto von Andreas Thumm<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Zutaten f\u00fcr 4 Personen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Artischocken:<\/span><\/p>

  • 4 Artischocken<\/span><\/li>
  • 3 EL Distel\u00f6l<\/span><\/li>
  • 1 TL Mehl<\/span><\/li>
  • 1 Zwiebel, grob gew\u00fcrfelt<\/li>
  • 1 Karotte, gesch\u00e4lt, grob geschnitten<\/span><\/li>
  • 1 Stange Staudensellerie, grob geschnitten<\/span><\/li>
  • 20 g Giersch, grob geschnitten<\/span><\/li>
  • 2 Knoblauchzehen, gehackt<\/span><\/li>
  • 1 Zweig Thymian<\/span><\/li>
  • 1 Rosmarinzweig<\/span><\/li>
  • 1 Lorbeerblatt<\/span><\/li>
  • 5 g frischer Koriander<\/span><\/li>
  • 1 TL Korianderk\u00f6rner<\/span><\/li>
  • 1 Nelke<\/span><\/li>
  • 1 TL Zucker<\/span><\/li>
  • 1 TL Salz<\/span><\/li>
  • wei\u00dfer Pfeffer aus der M\u00fchle<\/span><\/li>
  • 100 ml Wei\u00dfwein<\/span><\/li>
  • 2 EL Wei\u00dfweinessig<\/span><\/li>
  • 1\/4 L Wasser<\/span><\/li>
  • 2 EL Buttter<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Artischockenp\u00fcr\u00e9e:<\/p>

    • 100 g Artischockenp\u00fcr\u00e9e<\/li>
    • 3 EL Distel\u00f6l<\/li>
    • 1 TL Honig<\/li>
    • Meersalz, wei\u00dfer Pfeffer aus der M\u00fchle<\/li><\/ul>

      Koriandercracker:<\/p>

      • 100 g Baguetteteig<\/li>
      • 1 Eigelb<\/li>
      • 1 TL Korianderk\u00f6rner, zersto\u00dfen<\/li>
      • 1 TL grobes Meersalz<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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        Gem\u00fcsew\u00fcrfel:<\/p>

        • je 1 EL Sellerie, Karotte, Gierschstiele, gew\u00fcrfelt<\/li>
        • 1 EL Distel\u00f6l<\/li>
        • 1 EL Zuckerr\u00fcbenessig<\/li><\/ul>

          Garnitur:<\/p>

          • frische Gierschbl\u00e4tter und -bl\u00fcten<\/li>
          • Korianderkraut<\/li>
          • 8 Distelbl\u00fcten<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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            Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            Von den Artischocken die Stiele abbrechen und alle \u00e4u\u00dferen Bl\u00e4tter entfernen. Die Bl\u00fctenhaare mit einem scharfen Messer entfernen. Die Artischockenb\u00f6den vierteln und in kaltes Essigwasser legen, damit sie nicht braun werden. In einem Topf die abgetropften Artischockenb\u00f6den im hei\u00dfen Distel\u00f6l leicht anbraten. Mit Mehl best\u00e4uben. Das grob geschnittene Gem\u00fcse, die Kr\u00e4uter und Gew\u00fcrze dazugeben. Mit Wei\u00dfwein, Essig und Wasser bedeckt etwa 15 Minuten zugedeckt garen. Die Artischockenb\u00f6den herausnehmen. Den Garfond sirupartig einkochen, dann durch ein Sieb passieren und die Sauce darunterr\u00fchren. Abschmecken.<\/p>

            Die Fleischigen Artischockenbl\u00e4tter 20 Minuten in Salzwasser kochen. In kaltem Wasser abk\u00fchlen. 12 Bl\u00e4tter zum Garnieren zur Seite legen.<\/p>

            F\u00fcr das Artischockenp\u00fcr\u00e9e von den \u00fcbrigen Bl\u00e4ttern das Fleisch mit einem K\u00fcchenmesser herausl\u00f6sen, durch ein Haarsieb pressen, mit Distel\u00f6l, Honig, Meersalz und Pfeffer w\u00fcrzen und warm stellen.<\/p>

            F\u00fcr die Koriandercracker den Baguetteteig auf einer bemehlten Fl\u00e4che sehr d\u00fcnn ausrollen. Auf ein Backblech legen und 10 Minuten im K\u00fchlschrank ruhen lassen. Dann die R\u00e4nder abschneiden. Das Eigelb mit 1 Essl\u00f6ffel Wasser verr\u00fchren und die Teigfl\u00e4che damit bestreichen. In 2 x 10 Zentimeter gro\u00dfe St\u00e4bchen schneiden. Mit zerstossenem Koriander und grobem Meersalz bestreuen. Im Backofen bei 160 Grad etwa 15 Minuten knusprig backen.<\/p>

            Die Gem\u00fcsew\u00fcrfel im hei\u00dfen Distel\u00f6l knackig d\u00fcnsten. Mit Essig abl\u00f6schen und w\u00fcrzen.<\/p>

            In tiefe Teller je 3 Artischockenbl\u00e4tter legen und auf jedes eine Nocke Artischockenp\u00fcr\u00e9e setzen. Die Artischockenviertel und den garfond dazugeben. Die Gem\u00fcsew\u00fcrfel mit dem Zuckerr\u00fcbenessig dar\u00fcber verteilen. Mit Gierschbl\u00e4tter und -bl\u00fcten, Korianderkraut und violetten Distelbl\u00fctenf\u00e4den garnieren (von den Distelbl\u00fcten mit einer Schere den Bl\u00fctenansatz wegschneiden).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

            Artichauts \u00e0 l’huile de chardon et \u00e0 l’\u00e9gopode Recette de Jean-Marie Dumaine tir\u00e9e du livre “Kochen mit Wildpflanzen” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Artichauts : 4 artichauts 3 c \u00e0 s d’huile de chardon 1 c \u00e0 c de farine 1 oignon, taill\u00e9 en gros d\u00e9s 1 carotte, \u00e9pluch\u00e9e et taill\u00e9e en gros […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":17,"footnotes":""},"class_list":["post-5110","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette d'Artichauts \u00e0 l'huile de chardon et \u00e0 l'\u00e9gopode - 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