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On the 11th Day of Cooking Christmas, we bring you a recipe from our favorite two-star Michelin Chef Gérard Pangaud!
TARTINE OF TAPENADE (BLACK OLIVE PUREE), ARTICHOKES & ASPARAGUS
Salt and pepper
12 small asparagus stalks
8 baby artichokes
1 lemon, squeezed
1 garlic clove, crushed
1 cup chicken stock
4 slices of country bread
4 tbsp tapenade (black olive purée)
A little bit of baby arugula salad
Cut off the top of artichokes and remove any hard leaves or stem. Cut them lengthwise in 8 thin slices. Put them in water mixed with lemon juice to prevent oxidation.
Heat a pot with olive oil, and add the artichokes. Coat them with olive oil, and add salt and crushed garlic clove.
Cover for 2 minutes; then add the chicken stock and simmer until the artichokes are tender. Remove artichokes from pot and allow to cool.
Remove stems from asparagus, leaving only the tender tops. (Remember they have to fit on your slice of bread). Cook the asparagus in boiling, salted water for 2 or 3 minutes, until bright green, shock in an ice bath.
Brush the slices of bread with olive oil and toast under the broiler until they are golden. Then spread with the black olive purée. Top with artichokes and asparagus, and cut the tartine lengthwise in a very elegant way.
Add the arugula, capers, a little bit of olive oil, fleur de sel (salt) and ground pepper.