Artichokes with Celery and Jerusalem Artichoke

Mirko Dzago, the chef of the Cheese restaurant, always prepares artichokes for a homemade New Year's dinner, and shared his recipe with us.

Ingredients

• 2 kg fresh artichokes or 1 kg peeled artichokes (can be defrosted)
• 500 g Jerusalem artichoke
• 800-900 g celery root
• 2 small shallots
• 2-3 cloves of garlic
• 100-150 g parsley
• 30 ml dry white wine
• extra virgin olive oil
• salt
• freshly ground black pepper
• deep fat oil
• milk

Directions

1. For the chips, set aside about 100 g of Jerusalem artichoke and artichoke each and slice very thinly, pour over the milk for 30 minutes. Dry. Deep-fry at 160 ° C until golden brown, place on paper towels and pat dry. Save until serving.
2. Peel the artichokes; if fresh, cut into medium wedges. Peel and chop the garlic and shallots. Heat olive oil in a saucepan, add garlic, shallots and artichokes, add white wine, salt and pepper, pour in a little water and simmer under a lid over medium heat until the artichokes are semi-soft. Take out half, stew the rest until completely soft and beat in a blender with a couple of chopped parsley sprigs. Pass through a sieve. Keep warm.
3. For celery puree, peel the celery, chop coarsely and cook in boiling salted water until completely soft. Drain the broth, crush the celery into mashed potatoes, season with olive oil, salt and pepper, pass the mashed potatoes through a sieve. Keep warm.
4. For fresh parsley, pass the parsley through a juicer, salt the juice.
5. Lightly fry the artichokes in olive oil, place on warmed bowls, next to celery puree and artichoke sauce. Drizzle with fresh parsley and garnish with artichoke and Jerusalem artichoke chips. Serve immediately.