Ingredients

 

Artichoke Barigoule

  • 3 large artichokes
  • 12 small baby artichokes
  • 4 whole lemons
  • 1 cup white wine
  • 7 cup water
  • 1/2 onion
  • 6 cloves garlic cloves
  • 1 sprig thyme
  • 1 bayleaf
  • 1/2 tbsp salt

Artichoke and Black Truffle Puree

  • 6 small artichokes cooked from artichoke barigoule
  • 1/3 cup cream heated
  • 2 tbsp black truffle (winter Australian)
  • 1 splash truffle oil (if desired)
  • 1 tbsp butter
  • 1/2 tsp salt and pepper to taste

Garnish

  • 1 small Fresh black Australian truffle slices
  • 2 tbsp Tarragon leaves and amaranth

Nutritional information

Calories: 264kcalCarbohydrates: 44gProtein: 14gFat: 5gSaturated Fat: 3gCholesterol: 18mgSodium: 1212mgPotassium: 863mgFiber: 21gSugar: 6gVitamin A: 1740IUVitamin C: 30mgCalcium: 182mgIron: 6mg
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 6 People

For the Barigoule

  • Take the artichokes and pull off the outer tough leaves of the large and small artichokes (wearing gloves helps you not to get pricked). Then take a paring knife, cut off the tops and trim the bottoms of the green outer skin trying to keep the stem intact.  Trim the stems as well of all the green tough skin.  
    Immediately take one half of a lemon and wipe the artichoke all over to stop the oxidation process.  Place in a pot filled with water, white wine, and 1 lemon juiced.  Continue until you have all the artichokes peeled; the large artichokes should just be the bottoms and the small artichokes should have some of the inner leaves intact and you can cut them in half.
    Then add the rest of the ingredients along with salt to the pot.  Take a piece of parchment paper and cut a large square.  Then fold it over in half and then in half again.  Then fold it diagonally into a triangle.  
    Then fold two more times continuing the triangle.  Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper.  
    This is basically a lid for the artichokes to keep them submerged under the water.  Bring the pot up to a slowly to simmer, where the water is just barely bubbling.  Cook the artichokes until they are just tender all the way through.  Test the artichoke with a cake tester to check the doneness.  Take off the heat and let the artichokes cool to room temp.  
    Take half of the small artichokes and place in a vitamix with cream, truffle, and oil.  Puree until smooth and add butter salt and pepper.  Take out and keep warm.  

To Finish

  • Take the large artichoke bottoms and slice in 1/8 inch thickness.  Place them in the pan with a little of the artichoke cooking liquid, butter, and olive oil.  Take the baby artichokes and quarter them and add to the pan as well.  You are just heating the artichokes up and seasoning them with a little salt if need be.  
    Once hot, then add truffle puree to the plate.  Add the sliced large artichokes on the bottom.  Then add the quartered baby artichokes on top.  Add sliced fresh truffles, tarragon, and amaranth to garnish.   Drizzle with a little extra olive oil if desired.  Serve and enjoy!
    Artichoke recipe with Black Truffle

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