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Artichokes with Hazelnut Gastrique
Date added: March 12, 2008
An avant-garde presentation to be sure, but sure to get "wows" at your next party.
The wild combination of flavors and textures - sweet, sour, salty, soft, crunchy, chewy - makes this an experiment in contrasts, and a fabulous dish for your food-loving friends.
- Servings: 8 change
- Calories per serving: 255
- Prep time: 20
- Cook time: 15
Ingredients
- 2 tbsp water
- 2 tbsp sugar
- 1/2 cup cooking sherry or flavoured wine vinegar
- 1/2 cup hazelnuts halved
- 1/4 cup olive oil extra virgin
- 1 1/2 cup marinated artichoke hearts drained
- 1 loaf italian bread optional
Recipe Method
1- Combine water and sugar, and boil until sugar begins to take on an amber hue.
2- Add sherry, reduce until almost all liquid has evaporated.
3- Add vinegar, reduce by a little more than half.
4- Pour mixture over hazelnuts, stir to cool.
5- Whisk in olive oil to form emulsion with liquid in bowl.
6- Pour mixture over artichoke hearts, serve on thinly sliced bread if you like.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 255 | 13% |
| Fat 14g | 22% |
| Cholesterol 0mg | 0% |
| Sodium 447mg | 19% |
| Carbohydrates 26g | 13% |
Recipe submitted by
Matt Finarelli - Ask a question
Matt has published two recipes, rated on average 4.00 out of 5 by one other member.
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