The Pesto SO moelleux : The Artishow

Recipe for 10 sandwiches

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Product used
Le SO moelleux Pesto 140 g

  1. Ingredients

    • 12 poivrade artichokes
    • 100 ml olive oil
    • 150 g diced carrot
    • 150 g diced celeriac
    • 150 g diced onion
    • 150 g diced smoked bacon
    • 200 ml white wine
    • 1 litre chicken stock
    • 3 cloves of garlic
    • 1 sprig of thyme

    Procedure

    1. Begin by preparing the artichokes. Heat the olive oil, add the artichokes and the aromatic vegetables and sweat them all well.
    2. Deglaze with the white wine, reduce, add the chicken stock and cook until the jus has completely reduced.
    3. Take out the artichokes, keep the aromatic vegetables and the highly reduced jus for the butter.
    4. Blend the artichokes to obtain a smooth purée, adjust the seasoning and chill.
  2. Ingredients

    • 200 g butter
    • 200 g cooked barigoule vegetables
    • 50 g reduced barigoule jus
    • 3 g salt

    Procedure

    1. Cream the butter until soft, add the barigoule vegetables, salt and the reduced jus to the butter, blend well and shape.
  3. Ingredients

    • 10 large artichokes
    • 1 litre olive oil (Arbequines type)
    • 5 cloves of garlic
    • 1 sprig of thyme

    Procedure

    1. prepare the artichokes then keep them in water with lemon juice.
    2. Heat the oil with the garlic cloves and thyme up to 85°C and add the artichokes. Cook at this temp. for 45 mins.
    3. Remove the artichokes and put them in the fridge to cool down.
  4. Ingredients

    • 20 slices of Bayonne-type ham
    • 150 g rocket
    • 150 g Ossau Iraty shavings
    • 50 g roasted pine nuts

    Procedure

    1. Cut the bread in half, spread it with the barigoule butter, cover with artichoke purée and raw ham
    2. then put on the slow-cooked artichokes, rocket and Ossau Iraty shavings and garnish with roasted pine nuts.