Name: Artichauts en Vierge (Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprêmes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil)
Yield: Makes 4 servings
Cuisine: American
Ingredients: Fleur de sel; 1 thyme sprig; Canola oil; 2 grams Meyer lemon juice; 12 crosnes; 8 black peppercorns; 70 grams champagne vinegar; 210 grams extra virgin olive oil; Kosher salt; 2 small rosemary sprigs; Canola oil for deep-frying; 4 grams kosher salt; 8 to 12 Meyer lemon suprêmes; 2 small garlic cloves, crushed, skin left on; 2 small bay leaves; Sicilian green olives, preferably Castelvetrano (Sources); 2 globe artichoke hearts; 12 flat-leaf parsley leaves; 1 bay leaf; 8 violet artichokes, trimmed; Parsley shoots; 2 small thyme sprigs; Freshly ground black pepper; Trappitu extra virgin olive oil (Sources); 4 golf-ball-sized sunchokes (about 150 Grams total); 10 grams extra virgin olive oil; Meyer lemon juice

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Artichokes

2 globe artichoke hearts
8 violet artichokes, trimmed
2 sm

Americas
United States
Starter
Vegan
Microwave
Sous vide
Gluten-free

Method

Artichokes are stellar when cooked sous vide for several reasons: They’re less likely to oxidize; they cook through at a low temperature but don’t get soft; and they’re consistent every time. Further, we’re very easily able to infuse them with all the aromatics of a traditional barigoule. (The same, generally speaking, goes for the sunchokes here.) Moreover, the oil that the artichokes cook in

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Ingredients

Artichokes

Method

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