Ingredients
Fried Artichoke
- 1 Long-Stemmed Artichoke, per dish
- 1 cup flour
- Salt & pepper to taste
Smoked Potato & Sun Choke Puree
- 5 peeled Yukon Gold potatoes
- 10 peeled Sun Chokes
- ½ lb butter
- Juice of 2 Lemons
- 1 cup heavy cream
- 20 Apple Wood chips
- Salt & pepper to taste
Smoked Tomato Coulis
- 10 Roma Tomatoes
- 1 tbsp olive oil
- 1 tsp dried basil
- ¼ tsp dried oregano
- 1 cup tomato paste
- 1 cup sherry wine
- Juice of 2 limes
- Salt & pepper to taste
Method
Fried Artichoke
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Quarter the artichoke keeping the stem intact.
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Place the artichoke in seasoned flour. Place in fryer holding the stem for one second so the leaves of the artichoke flower out. ​​
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​Once crispy place on paper towel and season with salt and pepper.​​​
Smoked Potato & Sun Choke Puree
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Peel Both Potatoes and Sun chokes
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Soak Apple Wood chips.
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Place both into steamer until fully cooked about 30-40 minutes.
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Heat up Smoker, place potatoes and sun chokes on a sprayed metal rack into the smoker.
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Smoke for about 2 hours or until the smoke flavor is very strong.
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After done smoking put potatoes through the ricer.
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Place the Sun chokes in the food processor with a small amount of butter and puree until smooth.
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Mix both the riced potatoes and the sun chokes with the cream, butter and lemon juice
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Season with salt and pepper.
​Smoked Tomato Coulis
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Cut Roma Tomatoes in half and toss with olive oil, basil, oregano and salt & pepper.
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Place in smoker with skin side down on a sprayed metal rack.
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Smoke for the same amount as the potatoes and sun choke.
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Place sherry wine and tomato paste in a pan and cook out the tomato paste.
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After two hours, place tomatoes and sherry mixture into the blender and blend until smooth.
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Add lime juice and season with salt and pepper.
*Coulis best served at room temperature*