Artichoke Sashimi Recipe

Prepare and Marinate

If using fresh baby artichokes, trim outer leaves, remove choke, and halve or quarter hearts so they are bite-sized; if using canned/jarred hearts, drain and pat dry. In a bowl combine 1/2 cup plain yogurt, 1 tbs tandoori masala, 1 tsp minced garlic, 1 tbs lemon juice, 1/2 tsp salt and 2 tbs neutral oil. Stir to form a smooth marinade, then gently toss the artichoke hearts to coat. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours.

Tandoori Roast

Preheat oven to 220°C (425°F) with a rack in the upper third, or preheat a broiler. Arrange marinated artichoke hearts on a parchment-lined baking sheet in a single layer, leaving space between pieces. Roast for 12–16 minutes, turning once halfway, until edges are charred and golden and interior is tender. If using a broiler, watch closely and broil 3–5 minutes per side until nicely charred. Remove and let cool slightly to room temperature (this keeps the texture sashimi-like).

Finish

Once cooled a bit, slice large hearts thinly on a bias into sashimi-style slices (about 3–4 mm thick). Arrange slices on a chilled serving plate or platter in a single layer or fan.

In a small bowl whisk together 1 tsp toasted sesame oil, 2 tbs neutral oil, 1 tsp toasted sesame seeds, 1 tsp white miso, 1 tsp light soy sauce, 1 tsp rice wine vinegar, 1/2 tbs lemon juice, 1/2 tsp honey, 1/2 tsp truffle oil, 1/4 tsp freshly ground black pepper and 1/8 tsp salt until emulsified and smooth. Taste and adjust balance: add a few drops more truffle oil for aroma, a pinch more honey if too sharp, or a touch more lemon if it needs brightness. Keep at room temperature until plating.

In a small bowl combine 1/4 cup mayonnaise, 1/2 tsp grated garlic, 1/2 tbs lemon juice, 1 tsp olive oil, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Whisk until smooth and glossy. Adjust garlic and lemon to taste. Transfer to a squeeze bottle or small piping bag for neat plating.

If using whole passion fruit, scoop pulp and seeds into a small bowl (about 3 tbs). Lightly season with a tiny pinch of salt to lift sweetness. Reserve.

To assemble: Drizzle a thin film of the truffle-sesame dressing across the serving plate where the artichoke sashimi will rest. Lay the sliced artichoke hearts over the dressing. Dot small quenelles or tiny lines of garlic aioli around and over some slices using the squeeze bottle. Spoon small pools of passion fruit pulp in several spots so each bite can get some fruit brightness. Scatter sliced chives, microgreens, and toasted sesame seeds over the top. Finish with a light sprinkle of flaky sea salt, a grind of black pepper, and a whisper (about 1/2 tsp distributed) of extra virgin olive oil if desired.

Serve immediately at slightly cool/room temperature so the textures and aromatics (tandoori char, truffle perfume, bright passion fruit) are balanced. This dish is best enjoyed the day it is made.