PRO Recipe

Artichoke Salad with Green Olive Babaganoush, Tomato, and Quelites

Name: Artichoke Salad with Green Olive Babaganoush, Tomato, and Quelites
Prep time: 80 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 eggplant, for the green olive babaganoush; 6 tablespoons extra virgin olive oil, for the green olive babaganoush; 2 teaspoons toasted sesame seeds, for the green olive babaganoush; 1 tablespoon lime juice, for the green olive babaganoush; 1 clove garlic, for the green olive babaganoush; 4 pitted green olives, for the green olive babaganoush; 1 pinch pimentón, from the region, for the green olive babaganoush; 1 pinch cumin powder, for the green olive babaganoush; 10 leaves parsley, for the green olive babaganoush; 16 artichoke, for the fried artichokes; 2 tablespoons olive oil, for the fried artichokes; 1 clove garlic, for the fried artichokes; 2 sprigs parsley, for the cooking of the fried artichokes; coarse salt, for the cooking of the fried artichokes; 1 potato, for the herb confit potatoes; 100 milliliters olive oil, for the herb confit potatoes; 1 sprig rosemary, for the herb confit potatoes; 1 clove garlic, for the herb confit potatoes; 1 leaf sage, for the herb confit potatoes; coarse salt, for the herb confit potatoes; 1/2 leeks, for the leek; leek, for the leek; 2 red beefsteak tomatoes, for the roasted tomato cheeks; 6 tablespoons olive oil, for the tomato vinaigrette; 1 tablespoon apple cider vinegar, for the tomato vinaigrette; coarse salt, for the tomato vinaigrette; quintonil herb (pigweed), in leaf, for the green salad, to accompany; romeritos, for the green salad, to accompany; purslane, for the green salad, to accompany; huauzontle, for the green salad, to accompany

French by birth, Spanish by origin, Basque at heart, and Mexican by conviction, Mikel Alonso is one of the most recognized chefs internationally. His philosophy is summed up in a basic concept: “To be a good cook, you must first be a good person,” which he learned during his time at the Luis Irizar Cooking School in San Sebastián, Spain. Here he learned to love and respect the product, to refine the technique to serve the product, and to honor and protect the profession of being a cook.

Reviewed by Editorial Team of Kiwilimón

Published: 24-09-2021