In a bowl add sweet potato cubes, radish, mushroom, avocado, red onion and choclo. Season with salt and pepper. Add chalaca and mix. Incorpórate half of the leche de tigre and mix, check flavor. In serving bowl add a base of leche de tigre and your veggie mixture on top of that. Finish by garnishing with micro cilantro, celery leaves, choclo cookies, cancha and julienned aji limo.
For chalaca: Chop scallions, celery, onion, cilantro and aji limo in fine brunoise. Place all chopped ingredients in a bowl. Add salt and lime juice, then reserve in refrigerator.
For Artichoke Leche de Tigre: Peel artichokes and place them in wáter with vinegar. Then cut in cubes and reserve. Clean garlic and reserve. In and sauce pot add the artichokes, onion, garlic and oil. In low heat, allow garlic, onion and artichokes to confit slowly until ingredients are tender. When tender remove from heat and allow to cool. Place cool ingredients in blender and blend to get a smoth puree. In a blender place the puree of artichokes add lime juice, celery, ice, aji limo, cilantro, red onion, salt and pepper and blend once more. Run through fine strainer and reserve in refrigerator.
For choclo cookies: Blend fresh corn with water until completely smooth, then reserve. Add flour, eggs, sugar and salt. Place mixture in a sheet tray lined with wax paper. Place in 120 degree oven for 20 minutes ( oven should be at 30% dry heat). Remove from oven and allow to cool. Once cooled remove the wax papper and cut with ring mold or squares. Fry in oil until crunchy, then remove from oil onto paper towels to drain and keep warm before serving