Artichoke heart confit with prawns and white truffle

Artichoke heart confit with prawns and white truffle
Cooking Time: 40 minutes
Recipe Category: Mediterranean cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

This confit artichoke heart with prawns and white truffle is an elegant and aromatic dish, where humble ingredients like artichokes are elevated to haute cuisine. Enhanced with white truffle Tuber Magnatum by Laumont, this recipe is ideal for refined palates looking for a luxurious and seasonal starter. The silky artichoke cream, succulent prawns, and delicate truffle slices come together in a perfect gourmet balance.

  • Keywords:
  • Confit artichoke hearts,
  • Artichoke cream,
  • White truffle recipe,
  • Truffle Laumont
Artichoke nutritional values
  • Calories: ~1,320 kcal
  • Protein: ~44 g
  • Carbohydrates: ~80 g
  • Fat: ~88 g
  • Fiber: ~24 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the confit artichoke heart with prawns and white truffle

12 red prawns
50 g of white truffle (Tuber Magnatum)
8 artichokes
Bay leaf
Garlic
Peppercorns
Sunflower oil
For the artichoke cream:
5 artichokes
Half an onion
60 g of potato
Extra virgin olive oil
Salt

Step-by-step instructions for making the confit artichoke heart with prawns and white truffle

  1. For the artichoke cream, start by sautéing the onion over low heat.
  2. Peel the artichokes until only the hearts remain, cut them into wedges, and sauté them in a pan over high heat.
  3. In a pot, add the peeled and diced potatoes along with the onion and artichokes, and cover with water to bring to a boil.
  4. After about 30 minutes, blend the mixture and season with salt until you obtain a smooth and thick texture.
  5. To confit the artichokes, peel them leaving a piece of the stem, and heat the oil with herbs and spices.
  6. Add the artichokes and cook over very low heat until tender.
  7. Finally, sauté the peeled prawns with a pinch of salt.
  8. For plating, cover the base of the dish with the artichoke cream, and arrange the artichoke hearts and prawns aesthetically.
  9. Finish by shaving white truffle over the top. Bon appétit!

Total preparation time: 60 minutes

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