Two Kinds of Artichoke – * – Karlheinz Hauser

(*) Two kinds of artichoke on frisée, tomatoes and marinated olives Blanch all tomatoes briefly in hot water, remove, cool and peel. Quarter the beef tomato, remove the seeds and finely dice.

Prepare the artichoke hearts. Start by tearing off the stem end of the large artichoke hearts and cut the outer leaves just above the base completely small, using a small tourniquet knife to peel the bases all around. Using a Parisienne spoon, remove the “hay” (the hairs in the center) and cut the artichoke bottoms into six equal-sized pieces each. Place the prepared bottoms in lemon water on the spot.

For the small artichoke hearts, leave the style on, and thinly peel the style and base only all around. Using a Parisienne spoon, carefully remove the insides and now cut the artichoke hearts in half. Heat half of the olive oil in a frying pan and fry the halved artichoke hearts in it at the beginning and finish cooking at a moderate temperature. Add half of the rosemary and thyme and season with salt and pepper.

For the artichoke hearts a la Barigoule, drain the prepared artichoke bottoms well. In a saucepan, heat the remaining olive oil, first sauté the artichoke bottoms until evenly golden, then add the shallots, remaining sprigs of thyme and rosemary, the tomato sauce, and diced tomatoes. Add

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