Ingredients
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
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. Â Trim the stems as well of all the green tough skin. Â Immediately take one half of a lemon and wipe the artichoke all over to stop the oxidation process. Â Place in a pot filled with water, white wine, and 1 lemon juiced. Â Continue until you have all the artichokes peeled. Then add the rest of the ingredients along with salt. Â Take a piece of parchment paper and cut a large square. Â Then fold it over in half and then in half again. Â Then fold it diagonally into a triangle. Â Then fold two more times continuing the triangle. Â 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. Â This is basically a lid for the artichokes to keep them submerged under the water. Â Bring the pot up to a slowly to simmer, where the water is just barely bubbling. Â Cook the artichokes until they are just tender all the way through. Â Test the artichoke with a cake tester to check the doneness. Â Take off the heat and let the artichokes cool to room temp. Â Once cool take half of the liquid and vegetables and puree. Â
For the Radish Top puree
- Take blanched radish tops, kewpie, and salt and place into vita mix. Â Puree until smooth, adjust seasoning and pour into a squeeze bottle.
For Garlic Puree
- Â In a food processor or vita mix, place mayo and roasted garlic cloves. Â Puree until smooth, then while the machine is still running add vinegar, salt, and tarragon. Â Puree for 30 seconds. Â Place in a container until ready to use.
For Fried Shallots
- In a small pot heat oil to 325 degrees. Â In a bowl mix flour and blackening seasoning with a tsp of salt. Â On a mandolin, slice shallots paper thin and place in the flour mixture. Â Dust off excess flour and place shallots in the fryer in small batches. Â Fry until golden brown and strain off on a paper towel. Â Season with salt. Â
To Finish
- On a plate, smear some of the roasted garlic puree. Â Then take artichokes, cut them in half and place in a pan with olive oil and warm through. Â Season with salt and then place 2 halves on the plate. Â Add some whole and shaved baby radishes around the plate along with the some pieces of mushroom conserva. Â Add the fried shallots. Â Froth the barigoule puree with a hand blender and place on top of the artichokes. Â Add the green top puree around the plate, serve and enjoy!
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