Artichoke Carpaccio

Artichoke carpaccio + cod, chopped tomato, black olive compote & old-fashioned mustard vinaigrette

INGREDIENTS:

For the Carpaccio:

• 2 artichoke hearts scalded for 5 min (can be raw)

For the garnish.

• VINAIGRETTE (ARBEQUINA OIL + OLD-FASHIONED MUSTARD GRAINS)
• Salt cod, desalted and shredded
• Chopped natural tomato
• Black olive compote

PREPARATION:

STEP BY STEP: Step 1: Scald the artichoke hearts over high heat for 5 min and cut the cooking with ice water. Cut into very thin slices and spread on a plate Step 2: Cut the natural tomato into cubes and place over the artichoke slices. Step 3: Place the pieces of cod, add our points of black olive compote. Finally, dress everything with our vinaigrette. ** Approx. Preparation Time : 35 min.