VEAL CHEEK WITH ARTICHOKES AND ARTICHOKES AND MARJORAM OIL

PREPARING

Let's start with the cheek: clean it of fat and skin, leave it to marinate in 50% of red wine or, better still, of Pernod and 50% of vegetable broth, adding coarsely chopped carrots, celery and onion, a few juniper berries and 3/4 cloves. We leave everything to marinate for 6/12 h.

Let's move on to cooking the artichoke: clean the artichoke until you get to the tender part, in a round add extra virgin olive oil and a clove of garlic; browning the garlic well then add the artichokes salting to taste, browning them too, blend with white wine. Once the wine has evaporated, half cover the artichokes with vegetable broth, lid, 5/7 min of cooking should be enough but tasting never hurts.

We take away part of the artichokes when cooked and let them cool, the other half we let them overcook but not too much to avoid oxidation; once the remaining artichoke has been "overcooked", use an immersion blender, being careful not to blend the remaining garlic clove; by doing so we will have an artichoke cream to use as a bed for the final dish.

Once the marinating for the cheeks is completed, drain them well. In a bratt pan, add a base of extra virgin olive oil, heat the oil and add celery, carrot and onion; let the vegetables brown well and then add the cheeks, add salt and pepper to taste and let the meat brown well until it is completely sealed.

Once this is done, we add white wine to avoid making the meat too dark; when the wine has been blended, add the vegetable broth up to double the coverage of the cheeks, leaving it to cook for 4/6 hours, making sure that the cheeks soften well.

Now let's move on to the marjoram oil: very simple, on the fire gently heat the oil which must have a temperature of 20/35 °, to avoid it getting to the point of smoke, add a few sprigs of marjoram and then let the oil cool . We eliminate the marjoram thus having a flavored oil.

Let's move on to the plate up: place the veal stew on a bed of artichoke cream. Garnish with a handful of fried julienne artichokes and flavor with marjoram oil.