{"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\/fr_fr\/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":"\t\t
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Artichauts \u00e0 l'huile de chardon et \u00e0 l'\u00e9gopode<\/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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Recette de Jean-Marie Dumaine tir\u00e9e du livre \"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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Photo d’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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Ingr\u00e9dients pour 4 personnes<\/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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Artichauts :<\/span><\/p>

  • 4 artichauts<\/span><\/li>
  • 3 c \u00e0 s d’huile de chardon<\/span><\/li>
  • 1 c \u00e0 c de farine<\/span><\/li>
  • 1 oignon, taill\u00e9 en gros d\u00e9s<\/li>
  • 1 carotte, \u00e9pluch\u00e9e et taill\u00e9e en gros d\u00e9s<\/span><\/li>
  • 1 branche de c\u00e9leri, taill\u00e9e grossi\u00e8rement<\/span><\/li>
  • 20 g d’\u00e9gopode, \u00e9minc\u00e9 grossi\u00e8rement<\/span><\/li>
  • 2 gousses d’ail hach\u00e9es<\/span><\/li>
  • 1 branche de thym<\/span><\/li>
  • 1 branche de romarin<\/span><\/li>
  • 1 feuille de laurier<\/span><\/li>
  • 5 g de coriandre frais<\/span><\/li>
  • 1 c \u00e0 c de graines de coriandre<\/span><\/li>
  • 1 clou de girofle<\/span><\/li>
  • 1 c \u00e0 c de sucre<\/span><\/li>
  • 1 c \u00e0 c de sel<\/span><\/li>
  • Poivre blanc du moulin<\/span><\/li>
  • 100 ml de vin blanc<\/span><\/li>
  • 2 c \u00e0 s de vinaigre de vin blanc<\/span><\/li>
  • 1\/4 L d’eau<\/span><\/li>
  • 2 c \u00e0 s de beurre<\/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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    Pur\u00e9e d’artichaut :<\/p>

    • 100 g de pur\u00e9e d’artichaut<\/li>
    • 3 c \u00e0 s d’huile de chardon<\/li>
    • 1 c \u00e0 c de miel<\/li>
    • Sel de mer, poivre blanc du moulin<\/li><\/ul>

      Cro\u00fbtes au coriandre :<\/p>

      • 100 g de p\u00e2te \u00e0 pain<\/li>
      • 1 jaune d’\u0153uf<\/li>
      • 1 c \u00e0 c de graines de coriandre, concass\u00e9es<\/li>
      • 1 c \u00e0 c de sel de mer gros<\/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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        Brunoise de l\u00e9gumes :<\/p>

        • 1 c \u00e0 s de c\u00e9leri-rave, de carotte et de queues d’\u00e9gopode taill\u00e9s en brunoise<\/li>
        • 1 c \u00e0 s d’huile de chardon<\/li>
        • 1 c \u00e0 s de vinaigre de betterave<\/li><\/ul>

          Garniture :<\/p>

          • Feuilles et fleurs fra\u00eeches d’\u00e9gopode<\/li>
          • Coriandre frais<\/li>
          • 8 fleurs de chardon (cirse)<\/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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            Pr\u00e9paration de la recette<\/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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            Casser les queues des artichauts et enlever les feuilles ext\u00e9rieures. Retirer le “foin” avec un couteau bien aff\u00fbt\u00e9. Tailler les fonds d’artichauts en 4 et les plonger dans de l’eau vinaigr\u00e9e pour \u00e9viter qu’ils ne s’oxydent. Egoutter les fonds d’artichauts et les faire revenir dans une casserole \u00e0 l’huile de chardon. Saupoudrer de farine. Ajouter les l\u00e9gumes taill\u00e9s en gros d\u00e9s, les herbes et les \u00e9pices. Recouvrir avec le vin blanc, le vinaigre et de l’eau, et cuire \u00e0 couvert pendant environ 15 min. Retirer les fonds d’artichauts. R\u00e9duire le jus de cuisson jusqu’\u00e0 consistance sirupeuse, passer au travers d’une passoire fine et v\u00e9rifier l’assaisonnement.<\/p>

            Cuire les feuilles d’artichauts charnues \u00e0 l’eau sal\u00e9e pendant environ 20 min. Les rafra\u00eechir \u00e0 l’eau froide. Garder 12 feuilles pour garnir.<\/p>

            Pour la pur\u00e9e d’artichaut, gratter la chair des feuilles restantes avec un petit couteau, passer cette chair \u00e0 travers un tamis fin, assaisonner avec l’huile de chardon, le miel, sel et poivre et garder au chaud.<\/p>

            Pour les cro\u00fbtes au coriandre, \u00e9taler la p\u00e2te \u00e0 pain tr\u00e8s finement sur un plan de travail farin\u00e9. La d\u00e9poser sur une plaque \u00e0 p\u00e2tisserie et laisser reposer 10 min au r\u00e9frig\u00e9rateur. Tailler alors les bords. M\u00e9langer le jaune d’\u0153uf avec 1 c \u00e0 s d’eau et badigeonner toute la surface de la p\u00e2te. Tailler en bandes de 2 x 10 cm. Saupoudrer de graines de coriandre concass\u00e9es et de sel de mer gros. Cuire au four \u00e0 160 \u00b0C environ 15 min.<\/p>

            Etuver la brunoise \u00e0 l’huile de chardon en la gardant croquante. D\u00e9glacer avec le vinaigre et assaisonner.<\/p>

            Dans des assiettes creuses, disposer 3 feuilles d’artichauts et d\u00e9poser sur chaque une quenelle de pur\u00e9e d’artichaut. Ajouter les quartiers d’artichauts ainsi que la sauce. Parsemer de brunoise de l\u00e9gumes et verser 1 c \u00e0 c de vinaigre de betterave. Garnir de feuilles et fleurs d’\u00e9gopode, de pluches de coriandre et de pistils violets de fleurs de chardons (taill\u00e9s avec des ciseaux les pistils des fleurs de chardons).<\/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>\n\t\t","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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