We continue to use clear broths as poaching mediums to integrate intense flavors while yielding clean, focused, usable products. Most recently, we poached artichokes in clear cider-buttermilk. The three flavors came together harmoniously, and the artichokes retained a clarity in color which I have not seen in a long time. We took the resulting poaching broth and used it as a whipped sauce for the artichokes, which we paired with Key West pink shrimp and our tender cocoa nibs.
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