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
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