Artichoke carpaccio with Stracciatella and black truffle

This delicious artichoke carpaccio recipe, seasoned with olive oil & fleur de sel and topped with a creamy Stracciatella and slivers of black truffle, makes a very easy no-cook starter.

Preparation time: 20 minutes

Serves 4

• 8 artichokes-pepper sauce
• 200g (7 oz) Stracciatella
• 1 fresh or jarred black truffle
• 8 cl (2.7 fl. oz) olive oil & black truffle
• Black truffle fleur de sel
• 1 lemon

Method

For the artichokes

1. Turn the artichokes over: remove the tough outer leaves until you get down the tender ones, trim off the stem and the top of the leaves.
2. Sprinkle the artichokes with lemon juice to prevent them from turning black.
3. Slice thinly with mandolin and sprinkle again with lemon.

To serve

1. Sprinkle the artichoke slices with black truffle olive oil, black truffle fleur de sel and grinds of pepper.
2. Grate the fresh truffle using a truffle grater (use a knife if you choose a jarred truffle).
3. Arrange the artichoke carpaccio on the plates, top with a few spoonfuls of Stracciatella, slivers of black truffle, a sprinkle of olive oil and fleur de sel.
4. Serve immediately.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira