Yield: 2 artichoke hearts per person if as an appetizer or 1 artichoke heart as a compliment to a meal.
NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.
Sweet and Sour Corn Reduction
Pickling Marinade for artichok
Black Bean Sauce
Take the fluke fillet and wrap in nori sheets so fish is only exposed at top and at the bottom. Sear on both sides and place into oven at 350 degrees for 7 minutes, pour corn sauce over and serve.
Begin to sweat garlic, ginger, and onion. Using the back of your knife scrape the corn stocks into the pan. At this point you can add the remaining ingredients, including the corn stocks. Do not add the lemon juice, cilantro and chives at this point. Reduce until 1/3 and strain. Add corn kernels to reduce stock and continue to reduce to another third. To finish add lemon juice, cilantro and chives.
Clean the artichoke by removing all of the petals with your knife and turning it, as you would peel an apple. Trim and peel the stem but do remove. Brush with lemon juice and olive oil and steam for 5-6 minutes. Heat pickling marinade and add artichokes. Cover and let steep for 10 minutes.
Place garlic, black beans, ginger, sugar, soy and oyster sauce in a bowl and mix together. In a sauce pan at medium heat add the canola oil and heat mixed ingredients. Pour over the artichokes.