The heart of the artichoke is the most prized and is full of creamy goodness and nutrition.
 
We sousvide our artichokes for 18 hours, followed by a good smoking using aged sakura wood to add not only a floral note, but added complexity to the dynamics of the creamy gelato texture. Paired alongside a pear reduction compote, the sweet tartness of the pear rounds off the taste and provides balance to each bite.