Mint and Ginger
Artichokes heart and artichokes Vegetable broth
EVO Oil alt and Pepper
Let’s begin with the Artichokes Cream, pour some oil in a pan, add some finely sliced shallot and some mint and ginger.
In the meantime leave the cut artichokes in cold water with lemon juice, then slice them and add them on the pan with high fire. Water it with some vegetable broth and let it cook for 10/15 minutes. Once cooked we’ll whisk it.
Now on to the second half of our recipe. Put some butter on a hot pan and roast the sweetbread without the external skin. Add some mint, ginger, salt and pepper, it should be crunchy on the outside and soft inside. We shall dry the excessive oil, and on the same pan we’ll quickly cook the mullet on the skin side and will warm up the artichokes hearts we previously boiled and dry everything from excessive grease.
Let’s finalize the dish: some spoons of the artichokes cream, add the minced sweetbread, then the mullets, the artichoke hearts, some mint and a few drops of EVO oil.