A Touch of Luxury on the Plate
Chef Dario Tornatore recommends: Artichoke, Jerusalem Artichoke and Truffle paired with Sauvignon Blanc

When tender artichoke hearts meet a creamy Jerusalem artichoke filling and the unmistakable aroma of truffle, the result is a dish that reflects the elegance of South Tyrolean cuisine. A cuisine that Dario Tornatore, Executive Chef of Parkhotel Laurin, has grown to love. Born in southern Italy, Tornatore spent many years abroad, most recently cooking for the Sheikh of Bahrain, Mohamed Al Khalifa. “About three years ago I returned to Italy, and in South Tyrol I discovered a culinary diversity unlike anywhere else,” he says with enthusiasm. South Tyrol’s wines inspired him to deepen his expertise even further: “I am currently training as a sommelier, because a dish and its wine pairing must form a single whole, a true symbiosis,” he is convinced. His recipe is therefore not only a feast for the palate, but also a tribute to the harmony between vegetables and wine. The recommended Sauvignon Blanc “Winkl” from Terlan Winery, with its fresh minerality and delicate herbal notes, enhances the flavors beautifully, a refined moment that shows Bolzano at its very best.

Confit artichoke, Jerusalem artichoke heart and truffle

Ingredients

For the confit Artichoke:

• 4 artichokes (type “Mammole” or “Romanesco”, size large);
• 1 liter mild extra virgin olive oil (ideally from Liguria or Lake Garda, but any delicate, non-bitter olive oil);
• Fresh herbs: parsley stems, fresh thyme;
• 2 garlic cloves (unpeeled);
• Lemon (for acidulated water);

For the Jerusalem Artichoke cream:

• 300 g Jerusalem artichokes;
• 250 ml white wine (Sauvignon);
• 1 small shallot;
• Salt, white pepper;
• Extra virgin olive oil;

Preparation

1. Jerusalem artichoke cream

Peel the Jerusalem artichokes and cut into small cubes. In a small saucepan, gently sauté the chopped shallot in a little oiled pan. Add the artichokes, cook for 2 minutes, then barely cover with white wine. Cook until the wine has almost evaporated and the artichokes are soft. Blend with an immersion blender. Crucial step: pass the cream through a fine sieve so it becomes velvety and smooth, like a pomade. Season with salt and pepper and transfer to a piping bag.

2. Oil-poached artichokes

Clean the artichokes by removing tough outer leaves until the pale heart is visible. Trim the tips and remove the choke. Immediately place in lemon water. Dry well. Place in a tall, narrow pot, cover completely with olive oil, and add garlic and thyme. Heat the oil to 70–80°C (use a thermometer: it should not fry, only gently shimmer). Cook for about 30–40 minutes. They are ready when a wooden skewer slides easily into the heart. Drain and let cool upside down until lukewarm.

3. Truffle mayonnaise

Whisk the egg yolk with a pinch of salt and slowly incorporate the oil. Finish by stirring in a teaspoon of truffle paste. Transfer to a squeeze bottle or piping bag.

4. Plating

Fill the artichoke heart generously with the warm Jerusalem artichoke cream. Dot with truffle mayonnaise and shave plenty of fresh truffle over the top.

Wine Pairing

My choice: the king of South Tyrolean white wines for vegetable dishes: Sauvignon Blanc “Winkl” – Terlan Winery.

Why this wine?

• A structured “mountain Sauvignon”
• Aromas of elderflower and tomato leaf pair perfectly with artichoke
• Saline minerality and citrus acidity cleanse the palate after olive oil and mayonnaise
• Enough body to stand up to the truffle

Alternatives:

• For more minerality and less aromatic intensity: Sylvaner “Praepositus” – Novacella Abbey (Isarco-Isack Valley)
• For more complex wines: Sauvignon “Lafóa” – Colterenzio Winery.

Image: (Left) Chef Dario Tornatore, (Right) Confit artichoke, Jerusalem artichoke heart and truffle, Courtesy Parkhotel Laurin.