Receta de velonté de alcachofa, con flor de alcachofa, piñones y queso Galmesano de Joan Roca

For this recipe of artichoke velouté, with flower of artichoke, and also a little cream of chard and some pine nuts, a milk of toasted pine nuts, we need just this, artichokes, chard, eggs, pine nuts, a little bit of olive oil, liquid cream, milk and a little bit of salt. The first thing we're going to do is toast the pine nuts in an oven at 180 degrees until they're toasted. While we toast the pine nuts, we're going to clean the artichokes. We prepare water with parsley stalks. Parsley stalks are an antioxidant that is very good for us to prevent them from darkening. The first thing we do is clean the artichokes. We're going to try to use all its parts, even the leaves, which will help us to prepare the velouté. We leave the trunk on one side, the heart on the other. With the fatter ones, we're going to extract from the inside, just above the heart, these little petals, which will be used to make little flowers to crown the dish. If you want to, be patient, this is a bit laborious, but the result is quite spectacular. So I encourage you to try it. With another artichoke, what we do is cut thin slices to make chips. We're going to boil the artichoke leaves to make the velouté. First we boil them, and then we liquefy them. We boil them for about 10 minutes, so that they're tender enough to be crushed. We cut the hearts into quarters, and we boil them with this water, the same water as the parsley. And we'll also cook the trunks. We have the leaves already boiled, and we're going to crush them with a bit of water. This is the juice from the outer leaves of the artichoke, which we're going to turn into a velouté, curdled, on the same plate. The proportion for it to curdle is 100 grams of liquid per 30 grams of egg. Here we have about 200 grams of liquid, and we're going to add 60 grams of egg. We simply mix it with salt, and we distribute it in deep containers. They can be soup plates, bowls. And now we're going to cook it in the oven at 130 degrees for 20 minutes, until it's curdled, like a flan. We're going to prepare the galmésano sauce. We're going to heat up a bit of milk, liquid cream, and we've grated a bit of the galmésano. That way we'll melt it faster. We want to make a cream, a light cream. So we're going to let this melt here. And while we have the artichoke hearts boiled, we're going to take a small portion, because we're going to make a puree with a bit of olive oil. Now we're going to do the part of the recipe that is a bit of a craft. It's about taking advantage of the trunk, which we've boiled, a bit of the artichoke puree, and we're going to place these petals, the biggest ones at the bottom, and the smallest ones at the inside. We can prepare as many artichokes as we can, or as much patience as we have to make them. On top of the curdled veloute, we're going to place the galmésano cream, which will cover the entire surface. The toasted pine nuts. These are artichokes that we've finely chopped, and we've simply fried them with olive oil. And in the middle, we place the flower. Well, you've seen it. There are several elaborations in the same recipe, starting with artichokes. You can make them separately. They all work, obviously. They're different techniques. Or you can put them all together on this plate. I encourage you to do it this way. See you soon.