It’s time for spring to make her grand entrance, a revelation performed by green artichokes poking up out of the soil. Signaling the start of a new season, the armor-clad vegetables also teach us...
- 2 cups water
- 2 eggs
- Ice water
- Red wine
- 3 fresh artichokes
- 1 quart vegetable stock
- 1 tablespoon cornstarch
- 4 oz pancetta
- 1 oz lemon juice
- 1 oz white balsamic vinegar
- 1 teaspoon dijon mustard
- 3 oz olive oil
- To make the “stained glass” eggs, boil 2 cups water in a saucepan. Cook the eggs for 6 ½ minutes, then shock in a bowl of ice water. Crack the shells all over with the back of a spoon. Place the eggs in a small bowl and cover with red wine. Set aside overnight.
- Preheat the oven to 140ºF. Peel the artichokes and remove the choke (the fuzzy fibers above the heart). Set a few raw artichoke slices aside. Pour vegetable stock into a large pot over low heat. Poach the remaining leaves, hearts, and stems in the vegetable stock for 15 minutes or until tender.
- Puree poached stems and one of the hearts. Cut the second heart into quarters, and leave the third heart whole. Bake the raw artichoke slices on a baking sheet until crispy.
- To make the tuile, boil 1 cup red wine in a saucepan. Stir in cornstarch to thicken. Spread the mixture onto a silicone baking mat, and bake until crispy.
- Slice pancetta into lardons. Cook in a skillet over medium heat to render out the fat. Separate the cooked pancetta pieces and fat, then set both aside.
- Whisk together lemon juice, white balsamic vinegar, 2 tablespoons red wine, and dijon mustard in a bowl. Slowly mix in the pancetta fat and olive oil.
- Before serving, remove the shells from the “stained glass” eggs and slowly reheat until warm. Arrange the eggs, artichoke pieces and puree, red wine tuile, and cooked pancetta pieces on the plate. Serve with pancetta vinaigrette on the side.
Andrew’s Steak & Seafood, 777 Casino Drive, North Shore. 412.231.7777. riverscasino.com.