Artichoke Hearts in White Wine with Celery & Carrot Puree

1. Herbed Croutons and Bread Crumbs

Preheat your oven to 375°F. In a large bowl, mix together 6 tablespoons of olive oil, 1 tablespoon each of minced fresh rosemary and thyme, and 1 tablespoon of minced garlic. Add the ripped sourdough bread pieces, tossing them until they are well coated. Spread the bread out on a baking sheet lined with parchment paper, sprinkle with kosher salt, and bake for 20 to 30 minutes. The croutons are ready when they are golden brown and crunchy. Once cooled, pulse them in a food processor to create coarse bread crumbs.

2. Braised Artichoke Hearts

Prepare a large bowl of cold water and squeeze the juice of a halved lemon into it. Working one at a time, trim the artichokes by removing the tough outer leaves and cutting off the top third of each artichoke. Rub the cut surfaces with the lemon halves to prevent browning, then place the artichokes in the lemon water. In a large pot or Dutch oven, combine 1 cup of dry white wine, 0.5 cup of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons of kosher salt, 1 bay leaf, 1 habanero chile, and 2 halved garlic cloves. Add enough water to cover the artichokes, then bring the mixture to a boil. Reduce the heat and simmer for 30 to 45 minutes, until the artichokes are tender when pierced with a knife. Remove the habanero after 15 minutes of cooking to prevent overpowering heat.

3. Celery Root—Carrot Puree

In a medium saucepan, combine 1 diced celery root, 1 thinly sliced carrot, 3 garlic cloves, and 1 cup of unsweetened coconut milk. Add enough water to just cover the vegetables, then bring to a simmer. Cook for about 40 minutes, until the vegetables are very tender. Drain the vegetables, reserving the cooking liquid. Transfer the vegetables to a blender, add 1 tablespoon of olive oil and 0.75 teaspoon of kosher salt, and blend until smooth, adding reserved liquid as needed to reach a creamy consistency. Season to taste with freshly ground white pepper.

4. Serve

To serve, spread a generous smear of the celery root—carrot puree on each plate. Top with the braised artichoke hearts, then sprinkle over the herbed croutons and bread crumbs. Finish with a pinch of flaky sea salt for extra texture and flavor. Enjoy the beautiful layers of texture and taste in every bite.