I'm a big fan of artichokes that are carefully trimmed and presented whole. Piercing the dense flesh with a fork, and then a knife, is a sensation akin to carving a steak.
Revisiting citrus gama (cooking in an aromatic vessel).
Here, the aroma is infused in reverse— from filling to vessel— with bergamot lemon zest in the savory custard.
The aroma is reinforced with a few strips of zest in the steaming water and the finished artichoke is dressed with the juice.
The brightness of the green garlic olive oil puree cuts through the richness of the custard and the maillardized crispy cream.
Hmm… kinda looks like a ranunculus, no?
Playing with Fire and Water 
Hello!
I just stumbled on your blog and am really enjoying it — a wonderfully compelling mix of culinary technical knowledge and stunning photography. Plus, I love it when someone finds a way to throw in a reference to Neruda in a blog post about cooking.
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