Today’s recipe is born from the unexpected meeting of three ingredients that, at first glance, seem to belong to distant worlds. Yet, when they unite in this dish proposed by the Da Tonino restaurant, they reveal a surprising harmony, made of measured contrasts and enveloping aromas. The artichoke, with its slightly bitter personality, represents the foundation of the dish; the roasted and aromatic coffee adds depth and character; while the capers bring a burst of Mediterranean freshness. Together, they create a balance capable of intriguing even the most traditional palates.
A perfect preparation for those who love to experiment and indulge in new flavors, inviting you to play with contrasts and rediscover cooking as a creative field. It is a dish that speaks of ancient traditions and modern insights, an invitation to let yourself be surprised, rediscovering simple and natural ingredients in a different light.
Ingredients
For 6 servings
- 6 Artichokes
- 2L Water
- White wine q.s. (as much as needed)
- Salt
For the Coffee Béarnaise Sauce
- 4 Egg yolks
- 300 g Clarified butter
- 50 ml Dry white wine
- 10 ml White wine vinegar
- 1 Shallot
- 5 g Instant coffee
- Fine salt q.s.
- Ground white pepper q.s.
- Lemon juice (optional) q.s.
- 100 cl Fresh cream (Note: This measurement is unusual, 100 cl is 1 liter, which seems excessive for 6 servings of sauce. It might mean 100 ml or a smaller amount. Use your judgement based on the desired sauce volume.)
Method
- Prepare the Artichokes: Clean the artichokes and blanch them in boiling water, white wine, and salt. As soon as they become tender, remove them and place them on a tray.
- Prepare the Béarnaise Reduction: In a small saucepan, place the shallot, cook with the vinegar and white wine, and let it reduce.
- Make the Béarnaise: In a bowl over a bain-marie (double boiler), start whisking the egg yolks. Pour the filtered reduction over the yolks, continuing to whisk. Slowly pour in the warm clarified butter in a thin stream, continuing to whisk vigorously.
- Finish the Sauce: When the sauce is ready, it will have the consistency of a mayonnaise. At this point, season with salt, pepper, the instant coffee, and the lemon juice (if using).
- Create the Foam: Add the fresh cream to the seasoned sauce, pour the mixture into a siphon, and charge it with two gas cartridges.
Plating and Finishing
- Grill the Artichoke: Grill the blanched artichoke to char it slightly.
- Plate: Place the artichoke on a plate and cover it with the coffee béarnaise foam.
- Garnish: Finish by dusting the dish with a powder made from capers and coffee.