Wild Thistle Cheese with Baby Artichoke Confit
By: Sheri Wetherell
Published: January 31, 2013

This unique and delicious dish consists of homemade cheese made from wild thistle. In lieu of using animal or other vegetable rennets, thistle rennet is used to coagulate the milk solids. The result is a slightly floral and tangy flavor. This recipe comes from Executive Chef John Cox of the award-winning Sierra Mar Restaurant at Big Sur's Post Ranch Inn. 
Wild Thistle Cheese with Baby Artichoke Confit

Wild Thistle Cheese
	4 wild thistles (you can easily forage for this easy to find plant)
	2 cups water
	1.5 gallons milk
	.5 gallons buttermilk
	1 cup Crème Fraiche
	1 tbs sea salt
	 
	Bring 2 cups of water to 130 degrees- add the stamens from 4 wild thistles and steep for 1 hour- strain through a coffee filter
	Bring 1.5 gal whole milk and .5 gal buttermilk to 130 degrees- add the cardoon thistle water and continue to hold at low heat until curd rises- 45 minutes.
	Strain the curd into a chinoise and allow to drain for 1 hour. 
	Mix the curd with kosher salt and 1 cup crème fraiche.
	 
Fennel and Artichoke Confit
	12 baby Artichoke Hearts cut in Half
	2 fennel bulbs cut into ½ inch slices
	2 bay leaves
	2 cloves garlic
	4 branches thyme
	1 tbs kosher salt
	5 cups olive oil
	 
	Put all ingredients in pot. Make sure everything is covered in oil. Put pot in 250 degree oven for 2 hours or until artichokes are tender.
	 
Artichoke Chips
	2 raw artichokes
	6 cups water
	1 cup cornstarch
	Kosher salt
	Oil for frying
	 
	Slice Artichoke into thin rounds. 
	Soak artichoke slices in mix of cold water and cornstarch for 3 hours
	Remove artichokes and fry in 350 degree oil until bubbles stop
	Drain on paper towels
	 
Garnish
	Extra Virgin Olive Oil
	Society Garlic Flowers
	Sweet Alyssum Flowers
	Bronze Fennel Fronds
	Shaved Meyer Lemon
	Cracked Black Pepper
	Maldon Sea Salt