Artichokes from Mikromani with peas in different textures flavored with dill and salted pork (siglino) 

Recipe by Chef Doxis Bekris – Messinian Gastronomy Seminars 2014

Instructions

Clean artichokes carefully and boil them in vegetable stock with a bay leaf and whole peppercorns. Do not fully cook artichokes. Remove from heat and strain. Boil the peas and divide into two batches, 100 g each. Place one batch of peas in the oven at 90^oC until dehydrated. Place the other batch of peas with some olive oil, salt and pepper in a food processor and blend to a pea purée. Boil the other 50 g of peas in vegetable stock, strain and leave at room temperature until dry and then fry. In a saucepan prepare a stock with the onions, the tomato, cut into small cubes, and the carrot, also cut into small cubes. When stock comes to a boil, add the salted pork (siglino) and let it cook for a while, so it releases all its flavors. Boil stock until you have a thick textured sauce.