Ingredients:
- 4 PC cooked Artichokes
- 3 Octopus
- 1 Fingerling Potato
- 1 bunch Basil Leaf
- 1/4 cup Olive Oil
- 2 PC Lemon Juice
- 1 PC Chorizo
- 4 L Artichoke Barigoule 2 - Seablue AC
- 4 PC Large Artichokes Cleaned and Quartered
- 1/4 cup Extra Virgin Olive Oil
- 1 bunch Thyme Sprigs
- 2 PC Bay Leaf
- 1 PC Fennel Large Dice
- 1 PC Onion Large Dice
- 1 stalk Celery Large Dice
- 1 PC Carrot Large Dice
- 10 PC Black Peppercorn
- 1/2 cup White Wine
- 3 cup Chicken Stock
- 3 PC Lemons
- 25 g Piquillo Coulis - Seablue AC
- 1 cup Piquillo Peppers
- 1/4 cup Chorizo
- 4 cloves Garlic
- 1 sprig Basil
- 2 tbsp Sugar
- 2 tbsp Sherry Vinegar
- 1/2 PC onion
- 1/4 cup Olive Oil
Method and Notes:
Artichoke Barigoule:
Sweat all the vegetables and herbs in a sauce pot for 5 minutes over low heat. Add white wine, reduce by ½. Add the chicken stock and lemon juice, bring to a simmer.
Place cleaned and quartered artichokes into liquid, simmer slowly for 15-20 minutes or till tender. Allow them to cool in their liquid.
Strain and discard vegetables.
Piquillo Pepper Coulis:
Using a small sauce pot, sauté chorizo, garlic, and onion in olive oil for 5 minutes.
Add remaining ingredients, cook for another 5 minutes.
Puree using a blender on high.
Grilling and Plating:
Cook octopus in a large shallow pot with bay leaves and olive oil, set heat very low, covered. Cook for 1 ½ hours, till fork tender. Cut tentacles into 3-inch pieces.
Season the octopus, potatoes, and artichokes with olive oil, salt and pepper.
Cook until the octopus gets a little charred, then flip and repeat on other side.
On one side of the plate arrange potatoes in a line.
Place a swoosh of the piquillo pepper coulis down on the plate parallel to the line of potatoes.
In the blank spots where the potatoes are, place the artichokes, chorizo and octopus.
Garnish with torn basil and a drizzle of lemon juice.
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