Artichoke Carpaccio, Stracciatella and Black Truffle

Make a quick no-cook starter with this delicious baby artichoke carpaccio seasoned with olive oil and fleur de sel, served with creamy stracciatella and shavings of black truffle.

Preparation: 20 minutes

Ingredients for 4 people

• 8 baby artichokes
• 200 g stracciatella
• 1 fresh or jarred black truffle
• 8 cl black truffle olive oil
• Black truffle fleur de sel
• 1 lemon

Method

For the artichokes

1. Trim the artichokes: remove the outer leaves until reaching the tender ones, cut the stem and the top of the leaves.
2. Rub with lemon to prevent browning.
3. Slice thinly with a mandoline and drizzle again with lemon.

For serving

1. Season the artichoke slices with black truffle olive oil, black truffle fleur de sel and freshly ground pepper.
2. Finely slice your fresh truffle with a truffle slicer (or a knife if using jarred truffle).
3. Arrange the carpaccio on plates, add a few spoonfuls of stracciatella, truffle shavings, a drizzle of olive oil and a pinch of fleur de sel.
4. Serve immediately.

Photography: Aimery Chemin • Food styling: Coralie Ferreira