From cleaning to cuts, from basic cooking, to tips for using artichoke scraps in simple and waste-free goodness, to more special dishes: the artichokes have been treated in every way. It is essential to know how to store artichokes: fresh, in the freezer and in oil.
Blanch the artichokes in wedges for 1 ', drain and let them cool. Place them spaced on a tray, freeze them, bag them and keep them in the freezer for 2-3 months.
Bring 50% water and vinegar to the boil with pepper, salt and flavorings to taste (garlic, bay leaf, thyme, marjoram, shallot …). Boil the artichokes in wedges for 3-4 ', then drain them and let them cool. Collect the artichokes in special sterilized glass preserving jars; cover them with a drizzle of extra virgin olive oil, plug them. Wrap them in towels, dip them in 5 cm of water in a saucepan and boil them for 20 minutes. Check the formation of the vacuum from the hollow that is created on the cap. Eat them within 6-8 months.
For the recipe of olive oil èclairs with almond cream, bring 125 g of water, extra virgin olive oil and a pinch of salt to a boil in a saucepan, then remove from the heat, pour the flour and mix well obtaining a mass soda; transfer it to a bowl and let it cool out of the fridge. Incorporate the 2 eggs into the mass, one at a time, and transfer the mixture (choux pastry) into a pastry bag with a smooth nozzle (ø 1 cm); create loaves of about 10 cm on a lightly greased butter non-stick plate (during cooking the loaves will swell assuming the typical shape of the éclair.
If you grease the pan too much, however, they will tend to slide and widen more than expected). Bake them at 200 ° C for 15 '. Blend the almonds finely with a spoonful of peanut oil. Bring the milk to a boil; in the meantime, beat the egg yolks in a bowl with the sugar and rice starch: pour the boiling milk over the yolks, mix well and bring everything back to the heat, continuing to stir until you obtain a smooth pastry cream.
Mix the blended almonds in the cream. Remove from the oven, remove them immediately from the plate and let them cool. Whip the cold cream with the whisk, together with the softened butter, then pour the amaretto liqueur and continue for a few seconds to incorporate it well. Cut the éclair in half, lengthwise, fill them with the cream, close them and serve them as you like with almond slices.