Artichoke dish

Hey guys, in this video I will show you how to make a delicious artichoke dish. I make it together with pommes dauphine and in coffee cooked salsify. I really hope you guys like it!
⇨ Thanks for subscribing! bit.ly/1YTyqmm
⇩ For tips, tricks, photos and recipes follow me on:
↪ Instagram: bit.ly/1MmnCZZ
↪ Twitter: bit.ly/1NrssDY
↪ Facebook: on. 1YTyt1B
Enjoy making this recipe!
Oven temperature: 180 degrees Celsius
Lovage herb oil:
40 grams of lovage leaves
300 grams of neutral oil
Pommes dauphine:
1 kg of potato
50 grams of butter
1 egg
2 egg yolks
4 grams of salt
Artichoke vinaigrette:
The artichoke trimmings
50 grams of white wine vinegar
40 grams of almond oil
3 grams of salt
120 grams of vegetable broth
Artichoke cream:
250 grams of canned artichokes
70 grams of double cream
20 grams of butter
3 grams of salt
Coffee cooked salsify:
500 grams of milk
6 grams of salt
10 grams of coffee beans
3 salsifies
4 artichokes
Toasted almonds
Yarrow leaves
Bon appetit!

[@wickedandlazy]

Thank you so much. Since the pandemic I had to put a stop to my cooking career. Your videos remind me of what lays after this ends! You do an awesome job!

[@JulesCookingGlobal]

You’re to kind! Thank you!

[@mohammedshahid7715]

Another great recipe. You make it look so easy and effortless, very impressive.

[@JulesCookingGlobal]

Thanks Mohammed! Really appreciate it

[@CookandtravelwithDenisa]

I finally bought a big artichoke today. Because of you, great motivator ! 😃👍🏼 Let’s see what I‘ll get out of it.

[@richiedawood9900]

No words to express my gratitude for your cooking skills. You definitely are the best chef on KZbin to share your culinary art work. As a subscriber I’m anxiously waiting for your next recipe. Have a blessed day Jules

[@JulesCookingGlobal]

Thanks Richie! Glad to hear you like my videos 🙌🏼

[@barak8997]

Amazing chef! One question- how do you heat up the cream, salsify, artichokes, and potatos before serving? What is the correct way to do so without damaging this great dish

[@Mulz]

Really love that you kept it gluten free, I'm always looking for nice gluten free recipes!

[@JulesCookingGlobal]

Glad you liked it, great to hear

[@fernandorivera4867]

Chef you are a super máster!!! Everything looks 👌!!

[@JulesCookingGlobal]

Appreciate it Fernando!

[@Toermalijn1]

What a perfect way to prepare artichoke

[@JulesCookingGlobal]

Thanks!

[@robertocollini6106]

Congratulation, always clear explanation and very nice presentation

[@thomasd4649]

Quel talent !!! My New s favorite chanel 😳👍

[@JulesCookingGlobal]

Thanks a lot! Appreciate it!

[@soleluna5797]

Best elegance 👏🏻

[@JulesCookingGlobal]

Thank you!

[@albertsnijders7566]

Incredible dish once again. Thank you so much. I suppose it's all about timing to serve everything warm, right? Tried this recipe, but had to "cheat" with heating up some of the ingredients in the microwave towards plating. It all Tasted out of this world nevertheless. So thank you for a super nice culinary experience and above all a super happy table companion.

[@matansh16]

marvelous

[@JulesCookingGlobal]

Thanks matan!

[@jeromebuthello9318]

Great vegetarian dish. Worth the effort.

[@JulesCookingGlobal]

Thanks Jerome!

[@jeromebuthello9318]

@@JulesCookingGlobal u r welcome.

[@mauriziom.6443]

God bless the blender mate

[@yonibea]

Thanks for sharing 👍🏽

[@JulesCookingGlobal]

You’re welcome! Glad you liked it

[@SundarandMomFusionKitchen]

Very impressive plating chef 👩‍🍳 amazing

[@JulesCookingGlobal]

Thank you!

[@cdream4444]

Hello chef, can you please inform me why do we use coarse salt under the potatoes when baking? I'm assuming this helps to dry out the potato? Also can you please inform me why do we blitz the lovage for such a long period of time? Does it have something to do with the release of chlorophyll? Also why do we use almond oil, I believe you said? Instead of the neutral oil used for the lovage oil? I am also wondering why to use one whole egg and not three egg yolks only? What does the egg white? I am also wondering why we would use canned artichokes when we have access to fresh artichokes? Is there a particular reason for this. I've learned a lot from your channel already and I am hoping to learn more. Thank you.very much.😊💪

[@lixu1636]

Looks yummy 😋 😋 😋

[@JulesCookingGlobal]

Thanks!

[@ИгорекАлексеевичБенке]

Chef, I can say: this is beautiful!

[@JulesCookingGlobal]

Thank you! Appreciate it

[@jules620]

Wederom geweldig!

[@JulesCookingGlobal]

Dankjewel!

[@pccalcio]

it's beautiful, no doubt about it, but you used ingredients that could easily feed like 5-6 people to make a small appetizer ?

[@belghaliaoumaima9797]

The best 🙏🙏🙏🙏

This video was enough to subscribe!

[@JulesCookingGlobal]

Means the world!

[@kevinbrandao7005]

where do you buy these fantastic dishes? Great Job thanks for all this Videos... Nice plating and Great Techniks

[@JulesCookingGlobal]

Thanks Kevin! Bought the dishes many years ago, unfortunately they don’t make them anymore

[@rotterdam5039]

Hello jules cooking beautiful recipe! wich wat would you replace the butter and the cream to make this recipe vegan? Cheers

[@teogriff866]

Fantastic

[@JulesCookingGlobal]

Thank you!

[@dancraig750]

Great video, what brand is your blender?

[@Beurence]

Magnificent

[@JulesCookingGlobal]

Thanks Nico!

[@KrkRapAtak]

interesting recipe. I am waiting for more✌🔪👌

[@JulesCookingGlobal]

Thanks! Definitely more coming

[@jakobpeters5523]

Impressive videos! Do you serve the Artichoke Vinaigrette & Cream warm or cool?

[@JulesCookingGlobal]

Thanks Jacob! I serve everything hot, the vinaigrette lukewarm

[@TheOtherChef]

Chef, where did you get your blender? great video and dish!

[@JulesCookingGlobal]

Thanks! Bought it at a local store, but it’s from kitchenaid

[@PrestonLandersIII]

Frantzen vibes!

[@JulesCookingGlobal]

No idea what that means, but I guess thanks! Haha

[@ju-leeahn4916]

It’s one of the best/unique restaurants in the world. Called Frantzén

[@anoniem735]

Vraagje, waarom gebruik je voor de creme geen verse artisjokken?, zijn deze minder geschikt voor creme?

[@JulesCookingGlobal]

Nee kan je ook prima gebruiken, maar ik vind het altijd zonde van al het werk en de textuur om er daarna crème van te draaien

[@MrMikkyn]

If I could find yarrow, artichokes, lovage and salsify I would make this. Don’t have access to those veg and herbs though, probably due to seasonality. I should probably move lol.

[@meurteltje]

Zijn dit niet gewoon ronde aardappelkroketjes? In Pommes Dauphines zit toch soezenbeslag?

[@jakobpeters5523]

Do you think the salsifies could also work with canned salsifies?

[@JulesCookingGlobal]

Well I presume that they are already cooked, so many if you marinated them with some coffee beans

[@randythoonsen6682]

Hey Jules any idea where i can get a small blender/food processor like that?

[@JulesCookingGlobal]

The one I use is from kitchenaid and this is the number 5KFC3516EER. Hope you like it as much as I do!

[@randythoonsen6682]

@@JulesCookingGlobal thanks for getting back to me. I've been looking for a small thing like this for a long time ^^