Recipe with artichoke, mussel, bone marrow and ricotta

Recipe instructions:

Clean the artichokes in the classic way (leave them whole) and empty the hearts with a teaspoon (remove all the hay from the artichokes).

Cook the mussels with the garlic, Espelette pepper, mint (reserve a few sprigs for later), and white wine in a very hot pan. Cover and cook over high heat until they open. Remove the mussels from their shells and reserve the cooking liquid.

Blanch the marrow in boiling water and drain it. Cut the marrow into small cubes and heat in the oven at 80°C (approximately 2 minutes in a conventional oven) until it has a soft consistency and retains a nice pink color.

Season the ricotta with lime zest and olive oil and set aside.

Place the bread, cut into small cubes and seasoned with olive oil, pepper, and salt, in the oven at 160°C. Let it brown and then roughly blend it to obtain coarse breadcrumbs.

Cook the artichoke hearts with garlic, olive oil, a little mint and the cooking liquid from the mussels. Cover and cook "al dente" for about 4-5 minutes.

Finally, in the saucepan, heat the mussels for about 1 minute.

Season with chopped mint and the juice of half a lemon.

Dressage

Take shallow bowls. Spread the ricotta (50g per bowl) in the bottom with a small spatula. Place the artichoke hearts in the center and stuff them with the mussels. Top with 3-4 pieces of warmed bone marrow cubes. Sprinkle with a few peppermint leaves and breadcrumbs.