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Artichokes À La Barigoule
Artichokes À La Barigoule
This scrumptious artichoke recipe was created by Le Cordon Bleu New Zealand's Chef
de Cuisine, Francis Motta. This aromatic dish will leave you wanting more... If you are
looking for a 100% vegetarian dish, replace chicken stock with vegetable stock, remove
lardons and add more herbs.
Serves: 2
Ingredients
8 Artichokes (small)
500ml of water
1 lemon
8 Baby onions
5g Butter
Method
2. Peel off the dark green outer leaves of the artichokes, and peel stem to
remove fibrous outer layer and cut off spiny tops of leaves.
3.With a small spoon remove the chokes, then immediately add artichokes to
water.
4. In a large pot, simmer olive oil over medium heat, colour the Artichokes on all
5. Add the lardon, carrot and onion Brunoise, the crushed garlic, and sweat
lightly.
6. Gently cook vegetables until onions are translucent, stir frequently (for approx
10 minutes).
7. Add the Bouquet Garni, white wine, and cook until reduced by ½.
8. Add artichokes and baby onions to the pot, and pour chicken stock over them.
9. Bring to a boil, then reduce heat and simmer, leave covered until artichokes
minutes).
10. Taste and adjust seasoning if necessary. Discard Bouquet Garni. Drain the
11. Reduce the cooking liquid, add some lemon juice, season with salt and
pepper if needed and pour over the Artichokes. Sprinkle parsley leaves.