Roasted California Artichoke

Potato-Crused Laura Chenel Goat Cheese, and Hazelnut Breadcrumbs

Chef Neal Fraser of Redbird | Los Angeles
Yield: 4 servings

Adapted by StarChefs | May 2021

INGREDIENTS:

Hazelnut Breadcrumbs:
150 grams Oregon hazelnuts, room temperature
20 grams garlic, peeled
75 grams breadcrumbs
30 grams Aleppo chiles
25 grams smoked paprika
4 grams lime zest
15 grams salt

Potato-Crusted Goat Cheese:
2 cups all-purpose flour
Kosher salt
Black pepper
2 large eggs, beaten
2 cups potato flakes
4 Laura Chenel Thyme & Rosemary Marinated Goat Cheese disks, chilled, marinating oil reserved

Sonoma Artichokes:
4 whole large globe artichokes
1 teaspoon kosher salt

Artichoke Aïoli:
1 cup heavy mayonnaise or homemade aïoli
Juice and zest of 1 lemon
1 clove garlic
1 tablespoon Champagne vinegar
Kosher salt

To Assemble and Serve:
2 cups neutral oil
Maldon salt
Lemon juice

METHOD:

For the Hazelnut Breadcrumbs:
In a food processor, combine hazelnuts, garlic, and breadcrumbs. Pulse until homogenous in size and texture. Pour into a mixing bowl and whisk in remaining ingredients.

For the Potato-Crusted Goat Cheese:
In an oversized mixing bowl, season flour lightly with salt and pepper. Place eggs and potato flakes in their own oversized mixing bowls. Evenly coat the goat cheese disks in flour. Dip floured goat cheese in and out of egg, followed by the potato flakes. Place crusted disks on a small plate or pan and return them to the refrigerator.

For the Sonoma Artichokes:
Bring a large heavy pot of water to a boil.  Check to see that all artichokes will fit in the pot submerged before cooking. Trim off the top third of the artichokes and discard. Trim the tip of the artichoke stems about ¼ inch and peel the outer strings. Plunge artichokes into the water and arrange with tongs to make sure they are fully submerged. Placing a parchment lid over the top or a smaller lid from another pot will help keep them weighed down. Simmer hard for 18 to 20 minutes. Remove from pot and check doneness by slipping the tip of a paring knife into the base of the heart near the stem. It should slip easily into the base. Once cooked, arrange artichokes on a perforated pan or rack, stem-side-up to drain. Remove stems with a paring knife and set aside for Artichoke Aïoli. When drained and cool enough to handle but still warm, remove inner leaves and scoop out the fuzzy middle with a spoon. Take care not to remove any of the heart. The remaining leaves and heart should resemble a sunflower with a clearly defined heart in the middle. Place artichokes on a baking rack and sheet pan.

For the Artichoke Aïoli:
Rough chop reserved artichoke stems. In a food processor, combine all ingredients with chopped artichoke stems; process until smooth and set aside.

To Assemble and Serve:
Preheat oven to 425°F. In a heavy skillet, heat oil to approximately 350°F. Place Potato-crusted Goat Cheese in oil and cook until golden brown on the edges. Gently flip each disk with a slotted spatula and continue to cook until golden brown. Remove from the skillet and place on a paper-towel-lined plate. Set aside. Season lightly with salt. Brush Sonoma Artichokes with reserved Laura Chenel marinade oil and place in the oven for approximately 8 to 10 minutes, when the inner leaves should start to look browned. In the center of 4 small serving plates or shallow bowls, put a few heavy tablespoons of Artichoke Aïoli then top with a Sonoma Artichoke. Transfer Potato-crusted Goat Cheese to a Sonoma Artichoke heart, pressing slightly with a spatula until the crust cracks. Drizzle more marinade oil over the Potato-crusted Goat Cheeses and garnish each with about a tablespoon of Hazelnut Breadcrumbs. Finish with a squeeze of lemon and a pinch of Maldon salt.

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