Artichoke broth, vegetable micro-wafers, broad beans and peas

For the artichoke broth

Place the peeled artichokes in the Gastrovac with the water and salt and cook in the oven for 20 minutes at 65ºC / 149ºF. By cooking under pressure and in the absence of oxygen created by the Gastrovac, cooking temperatures are drastically reduced, preserving the texture, color and nutrients of both the artichokes and the cooking water. Set aside the artichokes for the time being. Strain the broth and set aside.

For the vegetable micro-wafers

Wash the vegetables well and cut into wafers using a vegetable peeler. Then cut into julienne strips.

For the peas and broad beans

Peel and season with a little salt, black pepper and extra virgin olive oil.

Serve a line of little cakes together with the rose cremeux.

Chef's Remark:

One of my culinary obsessions is that not only should all vegetables be used when in season to ensure the flavor is authentic, but they should also preserve as many of their vitamins and nutrients as possible. I try to achieve this by ensuring both the cooking time and the temperature are minimal, which is why in this recipe they are served raw. Preparation by: Enrique Martínez