Begin by cleaning and deboning the anchovies, then obtain two fillets from each one and sprinkle them with coarse salt on the flesh side, leaving them to marinate for approximately 7 minutes. After 7 minutes, rinse them under abundant fresh water and freeze them for at least one day (or process them in a blast chiller if available).
Meanwhile, cook the quinoa in abundant salted water, taking care to keep it al dente, drain it and cool it to stop the cooking, then heat the seed oil in a small saucepan to a temperature of 130° (using a kitchen thermometer). While waiting, clean and trim the artichokes and, using a melon baller, remove the fuzzy choke inside. Gently press the artichoke to open the petals, taking care not to detach them from the body.
Fry the artichokes in oil at 130° for 10 minutes until the artichoke is cooked and golden, then drain off the excess oil and immerse it in cold water and ice to stop the cooking. Separately, sauté the quinoa already cooked with the chili pepper, some cubes of Voghiera Black Garlic, the previously soaked raisins, the lemon zest (which we will have previously blanched and diced), and the previously toasted almonds; if necessary, adjust the salt, finally add the mint leaves broken into pieces to the quinoa salad.
Carefully dry the artichoke, then fry it a second time in very hot oil – 180/190° – until golden and crispy.
Cut the anchovy fillets into small pieces, season them with extra virgin olive oil and a few drops of soy sauce, then arrange the quinoa salad on the plate, place the artichoke on top (with the stem facing upward) and arrange the anchovies and the Voghiera Black Garlic cream on the artichoke petals that will have curled during cooking
Sprinkle with the mint powder, a grating of lemon zest and the Voghiera Black Garlic powder and garnish with mint leaves.
Enjoy your meal and… see you in the next episode with NeroFermento’s video recipes!
