Rösti rounds sandwich with artichoke

Ingredients (4 servings)

• 8 Aviko Hashbrown Röstiko Rounds
• 2 sweet red peppers 
• 2 cloves of garlic 
• Juice of 1 lime 
• 4 tbs extra virgin olive oil 
• ½ tsp dried thyme dried chilli flakes 
• 4 fresh artichokes 
• 4 eggs fresh herbs, cress and/or edible flowers for garnishing Kitchen machine or hand blender

Preparation method

Ca. 60 minutes + cooling time

• Roast the sweet peppers on a hot barbecue, above a gas flame or in a hot oven (220 ºC) for approximately 15 minutes, until the skin blackens and the flesh is soft. In the meantime, cook the peeled garlic cloves in a little water for 5 minutes. Allow to drain. 
• Place the sweet peppers in a bowl, cover with cling film or a clean tea towel, or place them in a closed plastic bag. Leave to cool for 5 minutes. 
• Remove the skin and seeds from the sweet peppers. Purée the sweet peppers in the kitchen machine with the cooked garlic, 1 tablespoon of olive oil, 1 tablespoon of lime juice, the thyme and a pinch of chilli flakes. Season to taste with salt and pepper and allow to cool to room temperature. Store the sweet pepper paste in the fridge until use. 
• Clean the artichokes; remove all leaves and the choke. Cook the artichoke hearts until tender in the salted water and the rest of the lime juice, in approximately 15 minutes. Allow to drain. In the meantime, prepare the rösti rounds in accordance with the instructions on the packaging. 
• Whisk up the eggs with 1 tablespoon of olive oil, salt and pepper to taste. Heat a frying pan, possibly adding a little extra olive oil. Pour the egg mixture into the pan. Fry the egg mixture over a low heat, continuously stirring with a wooden spoon. Remove the pan from the heat while the scrambled eggs are still soft and liquid. 
• In the meantime, heat 2 tablespoons of olive oil in a small frying pan. Quarter the artichoke hearts and fry them until golden in the hot oil. 
• Place a rösti round on each of the 4 plates. Distribute the scrambled eggs, artichoke and a little sweet pepper paste on top. Now top with a second rösti round and garnish with extra sweet pepper paste, fresh herbs, cress and/or edible flowers. 

Tip: Chefs often work alone or with only few colleagues in the mornings. By including rösti rounds in breakfast or lunch dishes, you save a great deal of time, leaving more time over for mise-en-place for dinner service.