Artichoke fritters, spicy tomato paste, bois boudran sauce

Jérôme Faure | 5/12/23

Are you a fan of spicy dishes? Domitia chef Jérôme Faure has just the thing. Artichoke knobs in fritters with a spicy tomato paste and bois boudran sauce are sure to wake you up.

Serves 10

Preparation time: 25 min

Cooking time: 55 min

30 frozen button artichokes

Bois boudran sauce

30 cl grape seeds
10 cl sherry vinegar
130 g ketchup
2 tsp Worcestershire
10 drops Tabasco
200 g shallots
10 g chervil
12 g chives
40 g tarragon
salt and pepper

Tomato paste

1.3 kg tomatoes
3 onions
3 cloves garlic
1 bunch basil
3 tbsp. curry powder
5 tbsp. balsamic vinegar
9 tbsp. ketchup
3 tbsp. honey
Tabasco
olive oil

Doughnut dough

2 eggs
60 g whole curd cheese
100 g flour
50 g cornflour
14 g baking powder
Frying oil

1 - Steamartichokes at 100°C for 10 min (or follow packet instructions).

2 - Prepare the bois boudran sauce: emulsify the ketchup, Tabasco, Worcestershire and sherry vinegar sauces with the grape seed oil. Add the chopped shallot, chopped herbs and season to taste.

3 - Prepare the tomato paste : sauté the onions and germ-free garlic cloves in olive oil. Add the quartered tomatoes and the rest of the ingredients. Bring to the boil and cook over low heat for around 30 min. Dry over high heat, then blend. Season and leave to cool.

4 - Prepare the doughnut dough: beat the eggs with a whisk, add the whole fromage blanc, the flour sifted with the cornflour and the baking powder. Finish with 10 cl water and a pinch of salt.

5 - Finishing touches: dip the artichokes in the batter. Fry in oil for approx. 1 min. Serve with the bois boudran sauce and warmed tomato paste.

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