ARTICHOKETATIN
4 Servings / Total Time: 3 hours
SHO – Concentrated Brown Stock brings a roasted and savory touch to the caramel, balancing the sugar and vinegar.
It gives the artichokes a more cooked, almost candied dimension, enhancing the rich, comforting character of the tatin.
| Ingredients | Quantity |
|---|---|
| Brown sugar | 100 gr |
| Water | 25 gr |
| Apple cider vinegar | 20 gr |
| Unsalted butter | 30 gr |
| SHO - Brown Stock | 20 gr |
| Marinated artichokes | 400 gr |
| 28 cm Puff pastry | 1 pc |
Instructions
- Drain the marinated artichokes. Cut the artichokes in half lengthwise. In a saute pan, mix the brown sugar with the water. Heat gently to caramelize.
- Once a golden-brown color is achieved, remove from heat and gently whisk in the apple cider vinegar, unsalted butter, and SHO – Concentrated Brown Stock.
- Prepare a saute pan of about 28 cm lined with parchment paper.
- Pour the caramel into the bottom of the pan and arrange the artichoke halves on top, cut-side down. Place the puff pastry round over the artichokes and prick the dough. Cover completely and bake at 180 °C for 20 to 25 minutes or until the pastry is nicely golden.
- Once cooked, remove from the oven, let rest for 4 to 5 minutes, and invert onto a serving plate.
