Artichauts en Vierge

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: 8 violet artichokes, trimmed; 2 globe artichoke hearts; Parsley shoots; Freshly ground black pepper; Sicilian green olives, preferably Castelvetrano (Sources); Sicilian green olives, preferably Castelvetrano (Sources); Kosher salt; 12 flat-leaf parsley leaves; Fleur de sel; Trappitu extra virgin olive oil (Sources); Meyer lemon juice; 8 to 12 Meyer lemon suprêmes; 1 bay leaf; 1 thyme sprig; 4 golf-ball-sized sunchokes (about 150 Grams total); Canola oil for deep-frying; 12 crosnes; Canola oil; 10 grams extra virgin olive oil; 2 grams Meyer lemon juice; 2 small garlic cloves, crushed, skin left on; 2 small bay leaves; 2 small rosemary sprigs; 2 small thyme sprigs; 70 grams champagne vinegar; 4 grams kosher salt; 8 black peppercorns; 210 grams extra virgin olive oil

Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprêmes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil

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
Gluten-free
Sous vide

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