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Ingredients

• 3 med-lg artichokes
• 1 ½ liters cold water
• 1 celery stalk cut into chunky pieces
• 1 carrot peeled & cut into chunky pieces
• ½ lemon (juice of)
• ½ tsp sea salt
• Filling:
• 1 oz olive oil
• ¾ cup zucchini ¼”diced
• ¾ cup leek whites finely diced
• 1 lg garlic bud minced
• 4oz gd pork
• ¾ cup fresh breadcrumbs
• sea salt and pepper
• Hollandaise:
• 1 ½ med. (3oz) naval orange
• 2 tbsp lemon juice
• 2 lg egg yolks
• 1 tsp sugar
• a few pinches of sea salt
• 4 oz unsalted butter cold cut into ½” cubes

Description

A Delicate Well Balanced Dish That Shows A Certain Command Of Proficiency

Group Recipes