Carciofo Glassato al Miso Bianco, Caprino, Nocciola Tostata e Jus al Caffè (Italian Glazed Artichoke with Goat Cheese, Hazelnut and Coffee Jus)

15 hours ago
2 min read

White miso intensifies the artichoke’s savory side, goat cheese adds lactic acidity, toasted hazelnut provides crunch and a restrained coffee jus extends the vegetable’s natural bitter roasted character.

Serves: 4 · Preparation Time: 40 minutes · Cooking Time: 55 minutes · Total Time: about 1 hour 35 minutes · Difficulty: Advanced

Ingredients

For the Artichokes

4 large globe artichokes
2 lemons
3 tbsp extra virgin olive oil (45 ml)
Garlic, shallot and thyme
1/2 cup dry white wine (120 ml)
2 cups vegetable stock (475 ml)

For the White Miso Glaze

2 tbsp white miso (30 g)
1 tbsp honey (21 g)
1 tbsp unsalted butter (14 g)
1 tbsp artichoke braising liquid (15 ml)
1 tsp lemon juice (5 ml)

For the Goat Cheese Cream

5 oz fresh goat cheese (140 g)
1/3 cup heavy cream (80 ml)
2 tbsp whole milk (30 ml)
1 tsp extra virgin olive oil (5 ml)

For the Coffee Jus

Artichoke trimmings
Shallot and garlic
1/2 cup dry white wine (120 ml)
1 1/2 cups vegetable stock (355 ml)
1/2 cup braising liquid (120 ml)
1 tsp strong espresso (5 ml)
Balsamic vinegar and butter

To Finish

Roasted hazelnut crunch
Fresh marjoram
Lemon zest
Extra virgin olive oil

Preparation

Braise the Artichokes

Clean and braise with wine, stock and thyme for about 20 minutes, keeping them intact.

Make the Coffee Jus

Roast trimmings until strongly caramelized, add aromatics, deglaze with wine, extract with stock and braising liquid, strain and reduce. Add only 1 tsp espresso, balsamic vinegar and butter.

Make Goat Cheese Cream

Warm goat cheese with cream and milk, whisk smooth, add olive oil and white pepper, then strain.

Glaze and Roast

Combine white miso, honey, butter, braising liquid and lemon. Sear artichokes, brush with glaze and roast at 450°F (230°C) for 5 to 7 minutes, glazing again near the end.

Professional Technique

The dish is about controlled bitterness. Coffee should be almost impossible to identify directly, adding roast and depth rather than a beverage flavor. Miso supplies umami while goat cheese interrupts bitterness with acidity.

Chef Tips

Use white rather than dark miso.
Choose fresh tangy goat cheese.
Do not increase espresso because the jus tastes subtle alone.
Toast hazelnuts thoroughly.
Keep stems attached for sculptural presentation.

Common Mistakes

Too much miso.
An obvious coffee taste.
Heavy goat cheese cream.
Burning the honey miso glaze.
Using raw hazelnuts.

Plating

On a dark wide plate, place two irregular pools of goat cheese cream, stand one glazed artichoke upright and angle the second beside it. Use coffee jus in a broken circle, with hazelnut crunch in two separate areas and marjoram to finish.

Wine Pairing

Etna Bianco DOC, whose mineral tension, citrus and volcanic smoky character match artichoke, toasted hazelnut and restrained coffee jus. Serve at 50°F to 54°F (10°C to 12°C).