6 people

Artichoke and Radish

  • 7 large artichokes peeled
  • 2 lemons
  • 1 cup white wine
  • 7 cups water
  • 1 onion
  • 6 garlic cloves
  • 1 sprig thyme
  • 1 bay leaf
  • 1 tbsp salt

Radish Top puree

  • 2 bunches radish tops blanched
  • 1/2 cup kewpie (Japanese mayo or veganaise)
  • salt to taste

Garlic Puree

  • 1 cup mayo or veganaise
  • 10 garlic cloves roasted
  • 1-2 tbsp sherry vinegar
  • 3 tbsp tarragon fresh, chopped
  • salt to taste

Fried Shallots

  • 2 shallots sliced thin
  • 1 cup flour
  • 2 tbsp blackening seasoning
  • oil for frying

For garnish

  • mushroom conserva
  • 1 bunch baby radishes

Nutritional information

Calories: 1420kcalCarbohydrates: 279gProtein: 59gFat: 4gSaturated Fat: 1gSodium: 10298mgPotassium: 5481mgFiber: 76gSugar: 28gVitamin A: 374IUVitamin C: 280mgCalcium: 837mgIron: 26mg

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 people

For the Barigoule

  • Take the artichokes and pull off the outer tough leaves (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. Then add the rest of the ingredients along with salt.  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.  Once cool take half of the liquid and vegetables and puree.  

For the Radish Top puree

  • Take blanched radish tops, kewpie, and salt and place into vita mix.  Puree until smooth, adjust seasoning and pour into a squeeze bottle.

For Garlic Puree

  •  In a food processor or vita mix, place mayo and roasted garlic cloves.  Puree until smooth, then while the machine is still running add vinegar, salt, and tarragon.   Puree for 30 seconds.  Place in a container until ready to use.

For Fried Shallots

  • In a small pot heat oil to 325 degrees.  In a bowl mix flour and blackening seasoning with a tsp of salt.  On a mandolin, slice shallots paper thin and place in the flour mixture.  Dust off excess flour and place shallots in the fryer in small batches.  Fry until golden brown and strain off on a paper towel.  Season with salt.  

To Finish

  • On a plate, smear some of the roasted garlic puree.  Then take artichokes, cut them in half and place in a pan with olive oil and warm through.  Season with salt and then place 2 halves on the plate.  
    Add some whole and shaved baby radishes around the plate along with the some pieces of mushroom conserva.  Add the fried shallots.  Froth the barigoule puree with a hand blender and place on top of the artichokes.  Add the green top puree around the plate, serve and enjoy!
    Artichoke with Mushroom Conserva

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