Artichoke and truffle aïoli

Artichoke and truffle aïoli

By
From
Botanical
Makes
300 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
250g Jerusalem artichoke purée
60ml Truffle aïoli
salt and freshly ground black pepper
warm water

Method

  1. Combine purée and aïoli in a bowl. Taste for seasoning, adding the warm water to adjust consistency as necessary.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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