Artichoke Mousse with Arugula

For the artichoke mousse with arugula, sauté chopped shallot and finely chopped artichokes in olive oil, add tomato stock and cook with spices until soft, then strain and set aside the stock. Puree the artichokes and add enough stock to make a thick paste. Then add the soaked gelatin to the still warm puree.

Beat the yogurt in a whisking bowl with a whisking rod and fold it in. Let the mousse cool, cut out dumplings and garnish the artichoke mousse with arugula.

Preparation Tip:

You can also use artichokes preserved in oil, then soak them in hot water before cooking to remove the oil.

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