Here is a fantastic artichoke recipe with black truffle!
This is a fantastic vegetarian recipe that uses just a few ingredients. Artichokes can be a intimidating ingredient but it really just takes a little time taking the outer leaves away and peeling the green stem.
Once you have done that you can remove the hearts on large artichokes. Depending on how big the baby ones are, you can sometimes leave the heart intact because of the maturity of the vegetable.
This recipe is really simple in concept. You cook the artichokes in a flavorful broth, add some truffle and fat to the dish and that's basically the recipe. Jp absolutely loved this dish and hopefully you will too. Here is the recipe I hope you enjoy it!
You can buy black truffle practically year round from a company called truffle brothers out of L.A. They always have fantastic products.
Artichoke and Black Truffle
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
For the Barigoule
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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
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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!
