Thomas Keller's Artichokes Barigoute
A barigoule is a kind of stew of artichokes. A lot of restaurants serve it, but like tapenade, there's no standard proportion or classical recipe. We braise the artichoke hearts in olive oil, wine, chicken and/or vegetable stock, with carrots, onions, and garlic, thyme, and parsley. It's a wonderful marriage of flavors absorbed by the artichoke.
- Cutting board
- Chef's knife
- Paring knife
- Bowl for trim
- 8-quart tall rondeau
- Slotted spoon (large)
- Lint-free kitchen towel
- Baking dish (large enough to accommodate the artichokes in a single layer submerged in their liquid)
- Bowl with acidulated water (lemon water)
- 2 cups water
- 2 cups dry white whine sauvignon blanc
- 4 cups chicken or vegetable stock (see separate recipes)
- 1½ cups olive oil second-press
- 6 artichokes
- 2 lemons halved
- 1 cup sweet bunch carrots chopped
- 1 cup fennel sliced
- 2 cups onions chopped
- 3 tbsp shallots minced
- 1 tbsp +1 teaspoon garlic minced
- ¾ tsp kosher salt
- 1 Bouquet Garni (see separate recipe)
- 1 salt-packed anchovy filet, bones removed, soaked in milk to cover for 1 hour, rinsed, and then soaked and rinsed two more times optional
To Prepare the Artichokes
- Hold the artichoke with the stem toward you. Beginning with the small leaves on the stem, remove them by breaking off the larger leaves by pushing with your thumb against the bottom of each leaf as you snap it, pulling it down toward the stem.
- Work your way up the stem to removing the larger leaves surrounding the heart until you reach the more tender leaves. Chef Keller emphasizes using this technique to avoid removing pieces of the heart along with the leaves. Make sure the bottom part of the leaves you pull off remains attached.
- Continue removing the leaves until the only ones remaining are tender and yellow.
- Using a paring knife, cut off the top two-thirds of the artichoke, to the point where the heart beings.
- Cut away the tough dark green parts of the leaves to expose the tender heart. Then, holding the knife with the tip at a 45-degree angle, trim the base of the artichoke next to the stem. Peel the stem and cut off the bottom.
- Remove the fuzzy choke of the artichoke using a spoon to scrape the heart clean. Squeeze lemon juice over the artichoke and submerge in acidulated water while you work on the remaining artichokes
For Artichokes Barigoule
- Sweat the vegetables over low heat. Add the olive oil, carrots, fennel, onions, and shallots. The goal is to soften the vegetables while brining out their sweetness. Avoid caramelization by using gentle heat.
- Once the vegetables have softened, stir in the garlic and cook until the raw flavor has dissipated and the garlic is fragrant.
- Place the artichokes heart-down on top of the vegetables. Add the bouquet garni, white wine, stock and water to cover. Increase the heart to bring the liquid to a gentle simmer, and cover the artichokes with a clean kitchen towel to keep the artichokes submerged.
- After 30 minutes, test for doneness with your paring knife. You'll want very little resistance, similar to the glazed carrots.
- Use a slotted spoon to place artichokes into a storage dish in a single layer, spoon vegetables on top, and pour the braising liquid over to finish. let the dish cool to room temperature and the flavors mature, then cover and refrigerate.
The artichokes can be stored for up to 1 week.