Recipe: Turned Artichoke Chatelaine and Soubresade

1- Using a round Parisian potato scoop, remove 4 or 5 small cocotte potatoes from each potato and plunge them into cold water (cook the rest separately, you will make a small mashed purée from them later)

2- Drain your potatoes, pour into a saucepan that you cover with water, add a little coarse salt, thyme, lemon, and bay leaf. After boiling, check after 10 minutes that the tip of the knife goes in easily. If so, drain them, plunge them into cold water, and once cooled, remove them and place them on a plate with a damp cloth on top.

3- In a fairly large cocotte, put a generous knob of butter and a spoonful of olive oil. When the mixture is foamy, add your cocotte potatoes, then stirring them often, give them a nice color, salt them, and drain them while keeping the fat.

4- Put this fat back in the cocotte, turn on your heat, then place your 4 artichoke hearts upside down for 2 minutes then right side up for 2 minutes, salt and pepper with the mill, then in each artichoke, arrange your potatoes in a pyramid, then turn off and cover.

5- In a pan, pour a few drops of olive oil. When it is hot, place your 4 slices of Soubressade* for just one quick flip and leave it this way with the heat off.

6- Plating
Place your artichokes in the center of your warm plate. On your board, cut 4 to 5 small diamonds of Soubressade and place them around the potatoes, finish by pouring a little of the cooking liquid from this pan over each one.
The assertive flavor of this Majorcan charcuterie (Sobrasada) seasons the potatoes and enhances that of the artichoke.
You can replace the Soubressade with bacon, artisanal pancetta, or even smoked duck breast.
*To make the "blanc" for cooking the artichoke hearts,
At the bottom of a large and tall saucepan you pour