Globe Artichokes Braised with Mushrooms & Kipfler Potatoes

Name: Globe Artichokes Braised with Mushrooms & Kipfler Potatoes
Yield: Serves 6
Cuisine: French
Ingredients: 9 medium-large globe artichokes; additional extra virgin olive oil; 60 ml dry vermouth, preferably Noilly Prat; 100 ml extra virgin olive oil; 1 clove garlic, finely chopped; 2 lemons, cut in half; 8-10 small to medium kipfler potatoes, peeled; 50 g unsalted butter; 400 g large flat mushrooms, stalks removed and caps cut into 1cm slices; a bouquet garni of 6 sprigs thyme, 6 parsley stalks, 2 bay leaves and 2 strips lemon peel - tied together with string; salt; 50 ml extra virgin olive oil; 60 ml verjuice; 4-5 tablespoons finely chopped curly-leaf parsley; freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This rustic artichoke dish is best served hot or at room temperature, with some crusty bread to mop up the juices.

Ingredients

100 ml extra virgin olive oil
60 ml dry vermouth, preferably Noilly Prat
a

Europe
Oceania
France
Australia
Main course
Starter
Stew
Vegetarian
Gluten-free
Mediterranean

Method

In a large saucepan or stockpot, bring the 100ml olive oil, the vermouth and 150ml cold water to the boil with the bouquet garni and a pinch of salt and simmer for 10 minutes. Taste for saltiness and adjust accordingly.
Working with 1 artichoke at a time, remove 2 or 3 layers of the outer leaves until the inner pale green ones appear. Cut off the top 3cm of the