Name: Artichokes Barigoule
Cuisine: American
Ingredients: 2 globe artichoke hearts (about 90 grams; see trimming artichokes), cut into ½-inch pieces; 150 milliliters Chicken Stock; 30 grams ¼-inch dice serrano ham; 35 grams thinly sliced shallots; 5 grams minced garlic; 8 medium (36 count) globe artichokes, trimmed and held in acidulated water; 150 milliliters White Veal Stock; 70 milliliters dry white wine, such as Sauvignon Blanc; 40 grams thinly sliced carrot; 30 grams extra virgin olive oil; 30 grams thinly sliced onion; kosher salt

Preparation info

Difficulty
Medium

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Cuisson

30 grams extra virgin olive oil
40 grams thinly sliced carrot
35

Method

For the Cuisson

Heat the olive oil in a wide saucepan. Add the carrots and sweat for 2½ minutes. Add the shallots, onions, and a pinch of salt and cook another 1½ minutes. Stir in the ham and cook for about 1 minute, then add the garlic and cook for 1 minute. Add the artichokes and cook for 2 minutes. Add the white wine and turn the artichokes in the wine f