Artichokes and Octopus char-grilled over Vine Wood with Garlic  Mousseline

Preparation

For the artichokes
Wash the artichokes in the usual way, leaving the long stems on. As you prepare them, place them in water with some flour to prevent them from going brown. Lemon has the same effect as flour but should be avoided as it adds acidity. When all the artichokes are ready, place in a pan of salted, boiling water and keep boiling. Cook them a little less than usual so that they do not overcook when placed on the grill.

For the 'pulpo' (octopus)
Sear the whole piece of octopus on the grill, sprinkling with a little extra virgin olive oil to give a smoky flavor. Remove and cut into portions.

For the mousseline of garlic shoots
Wash the garlic and place in a skillet with the butter. Fry gently until soft, then remove and blend with the water and egg yolk. Strain through a fine chinois and mix in a siphon with the extra virgin olive oil. Attach two cartridges and set aside in a bain-marie.Place the artichokes on a bed of octopus pieces. Add the garlic mousseline and garnish with fresh herbs.

Spanish recipe: Artichokes and octopus char-grilled over vine wood with a garlic shoot mousseline. Photo by: Toya Legido/©ICEX.

Presentation

Place the artichokes on a bed of octopus pieces. Add the garlic mousseline and garnish with fresh herbs.

RELATED PRODUCTS

RELATED RECIPES

Time

1 hour

  • 12 artichokes
  • 5 l water
  • 100 gr flour
  • 10 gr salt
  • 400 gr cooked octopus
  • 4 fresh garlic shoots
  • 80 gr free-range egg yolks
  • 400 ml Spanish extra virgin olive oil
  • 1 splash of water
  • 30 gr butter
  • 12 artichokes
  • 8.799 pint water
  • 3.527 oz flour
  • 0.353 oz salt
  • 14.109 oz cooked octopus
  • 4 fresh garlic shoots
  • 2.822 oz free-range egg yolks
  • 14.203 fl. oz Spanish extra virgin olive oil
  • 1 splash of water
  • 1.058 oz butter
  • 12 artichokes
  • 21.259 cup water
  • 0.49 cup flour
  • 0.076 cup salt
  • 1.87 cup cooked octopus
  • 4 fresh garlic shoots
  • 0.398 cup free-range egg yolks
  • 1.691 cup Spanish extra virgin olive oil
  • 1 splash of water
  • 0.168 cup butter
Wine match

Matías Jiménez

Instead of a wine, we suggest Keler 18 lager (Damm). This is a high-quality, elegant beer, made in San Sebastián since 1890. Its multiple aromas freshen up the dish without intruding on the perfect partnership formed by the artichoke and the octopus.