Seared Artichoke Hearts with Saffron Potato Emulsion, Black Olive Crumb and Basil Oil

01

Ingredients

• 700 g frozen artichoke hearts, thawed, drained and halved lengthwise
• 450 g Yukon Gold potatoes, peeled and cut into 2 cm cubes
• 3/4 cup unsweetened oat milk
• 1/4 teaspoon saffron threads
• 1 teaspoon white miso
• 1 teaspoon sherry vinegar
• 5 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon fine salt, divided, plus more for the potato water
• 1/4 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1/2 cup panko breadcrumbs
• 1/3 cup pitted Kalamata olives, rinsed, dried and finely chopped
• 1/2 cup packed fresh basil leaves, plus 8 small leaves for garnish
• 1 teaspoon finely grated orange zest

02

Prepare the dish

1. Put the potatoes in a saucepan, cover with cold water and season the water lightly with salt. Bring to a boil, then simmer for 12 to 15 minutes until completely tender.
2. Meanwhile, warm the oat milk gently with the saffron for 5 minutes without boiling. Remove from the heat and let it steep while the potatoes finish.
3. Drain the potatoes well and return them to the hot saucepan for 1 minute to release excess steam. Blend with the saffron oat milk, miso, sherry vinegar and 1 tablespoon olive oil until very smooth. Pass through a fine sieve, cover and keep warm.
4. For the olive crumb, heat 1 teaspoon olive oil in a small skillet over medium heat. Add the panko and cook for 3 minutes, stirring, until golden. Add the chopped olives and orange zest, cook for 1 minute more, then spread on a plate to stay crisp.
5. For the basil oil, blanch the basil leaves in boiling water for 10 seconds, transfer immediately to ice water and squeeze completely dry. Blend with 3 tablespoons olive oil until vivid green, then strain through a fine sieve.
6. Pat the artichokes very dry. Season with 1/4 teaspoon salt, black pepper and thyme.
7. Heat the remaining olive oil in a wide skillet over medium-high heat. Place the artichokes cut-side down and sear without moving for 4 to 5 minutes until deeply golden. Turn and cook for 2 minutes more, working in two batches if needed.
8. Taste the emulsion and adjust only if needed. Rewarm it gently with a spoonful of oat milk if it has thickened, keeping it soft enough to sweep across a plate.