Artichoke Heart Confit in EVOO, Stuffed with Broad Beans and Foie Gras

Preparation

Peel the artichokes thoroughly until you reach the softer leaves, trim the stem, and submerge them in the pot you'll cook them in, filled with oil; cover them with a plate so they stay submerged in the oil and don't oxidise. Once they're all cleaned and in the pot, cook over low heat until the artichoke is done. Meanwhile, in a pan with plenty of oil, also over low heat, cook the broad beans with a little diced Iberian ham. Let both preparations cool. Once the artichoke has cooled, hollow out the centre of the heart slightly and fill it with the well-drained broad beans and ham. To plate, reheat the stuffed artichoke, either in the oven or microwave, and just before serving, grate a little mi-cuit foie gras over the top. It can be served with a smooth purée or cream, or tomato sauce.