Trim and clean baby artichokes. In a sauce pan add olive oil, artichokes, thyme, bay leaf and whole head of garlic (confit garlic). Cook over low heat until artichokes are tender and the head of garlic is golden brown. Take out of oil and rest over paper towel.
Stuff the artichoke with the anchovy brandade.
Cut fingerling potatoes into quarters lengthwise, toss with a light coating of the artichoke olive oil and season with salt and pepper to taste. Pan roast until golden brown and tender inside, and set a aside.
Cut cherry tomatoes in halves. Wash and pick frisee leaves, clean micro arugula, and set a side.
Peel the baby carrots, and using the peeler shave thin slices of the carrots and place in ice water.
In a blender add the ¾ of a cup of the artichoke olive oil, white balsamic, part of the oil roasted garlic (confit garlic), lemon juice, sea salt and pepper and make a smooth dressing.
Olive oil, extra virgin
Cracked white pepper
Peel and cook potatoes in salted boiling water until very tender.
In a food processor, add anchovies, potatoes, cream, part of the above oil roasted garlic (confit garlic), shallot, olive oil, lemon juice, sea salt and black pepper.
Mix until a smooth and well seasoned mixture is reched.
Place the brandade mixture in the baby artichokes.
Italian flat leaf parsley
White wine, dry
Artichoke olive oil
1/2 of lemon
Lemon, juice and zest
Cracked black pepper
Place the parsley, chervil and spinach in a pan with salted boiling water for about 1 to 2 minutes, take leaves out and place in ice water. When cooled take it out of ice water and squeeze excess water.
Place al above ingredients in a blender and mix until nice and smooth, season to taste with salt and pepper.
To Serve The Dish
Sauce the place with parsley sauce.
Toss frisee and arugula, roasted potatoes and cherry tomatoes in the garlis white balsamic vinaigrette. Place into the plate.
Add stuffed artichoke, and garnish with shaved carrots.