Candied artichokes

Remove the leaves from the artichoke and cut off the stems and tips until the hearts are clean. Wash them and place them upside down in water with lemon.

Put the half liter of oil in a small pot but the artichoke hearts covered with oil, put the glass-ceramic hob on 2-3 of the 10 levels or if you have a thermometer that does not exceed 80 degrees, let them confit for 2 hours.

Meanwhile cut the cauliflower into florets and put it in a steamer for about 20 minutes, once it is tender take it out and put it in a blender with a teaspoon of oil, salt and nutmeg, if it is too thick you can add a little milk, reserve it.

Once the artichokes are candied, put them to drain (you can use a cake rack with a baking paper underneath) upside down.

Assemble the dish by placing a base of cauliflower puree with an artichoke on top, a few seeds and a pinch of nutmeg or paprika to decorate.