Our first application of smoked phyllo was on artichokes. We poached the artichokes sous vide at 85 degrees C for two hours, chilled them down, and cut them into wedges. The slight moisture on the chokes provided enough stick-to-it-iveness to adhere the smoked phyllo. We paired the crusted artichokes with maple yogurt, baby fennel, and maple Maldon. The results were delicious, the elements simple, and the extrapolations are endless.
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