Ingredients

 

Artichoke Barigoule

  • 2 large artichokes
  • 12 baby artichokes
  • 4 whole lemons
  • 1 cup white wine
  • 5 cups water
  • 1/2 onion charred
  • 6 cloves garlic
  • 1 sprig thyme
  • 1 whole bay leaf
  • 1 tbsp salt

Artichoke Soup (barigoule leftovers)

  • 2 large artichokes (from above cooked in barigoule)
  • 3 cloves garlic (from above cooked in barigoule)
  • 1/2 onion cooked in the barigoule
  • 3 cups barigoule broth
  • 1/3 cup artichoke cooked baby artichoke outer leaves
  • 2 tbsp balck truffles chopped
  • 1 tsp truffle oil (optional)
  • salt and pepper to taste

For the Stuffed Chicken

  • 3 6oz chicken breast
  • 1/3 cup artichokes grilled
  • 1/4 cup onion small diced and lightly cooked
  • 1 oz black truffle sliced
  • 3 tbsp cold butter

For the Kalette( Kale sprouts and brussel sprouts cross breed)

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 tbsp water
  • 1 tbsp garlic minced
  • 1 salt and pepper to taste

Cauliflower

  • 1/2 head cauliflower roasted
  • 4 tbsp olive oil
  • 3/4 tsp salt

Garnish

Nutritional information

Calories: 311kcalCarbohydrates: 18gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 1310mgPotassium: 585mgFiber: 7gSugar: 3gVitamin A: 31IUVitamin C: 33mgCalcium: 87mgIron: 2mg
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 8 people

How to make 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 roughly 25 minutes.
    Test the artichoke with a cake tester to check the doneness. Take off the heat and let the artichokes cool to room temp.

How to make Artichoke Soup,

  • This is basically taking the vegetables from cooking the artichokes and pureeing it together. Sometimes I like to take the baby artichokes and peel the first layer or two if they aren’t perfectly tender.
    Take the two larger artichokes and place in the vitamix along with the extra layers of artichoke. Add in onion, garlic cloves, and truffle. Puree until smooth. Season with salt and place in a small pot to keep warm.

How to stuff Chicken,

  • If you have a sous vide machine set the water bath temperature to 132 degrees.  If you don't have a machine, get a pot of water on low and try to manage the water temperature around 132 degrees.
    For the chicken.  Lay the chicken on a piece of plastic wrap.  Butterfly the chicken and then place another piece of plastic on top.  Then pound the chicken into a thin fillet.
    Repeat with the rest of the chicken breast. Then discard the top plastic wrap. Season the chicken with salt and pepper. Then lay a thin layer of truffles down one side of the chicken breast.
    Then add the grilled artichokes and onions. Then roll the breast up and tie with butcher’s twine about 5 -6 times down the length of the chicken breast .  
    Repeat the process with the other two breasts.  Place the chicken into a plastic cryovac bag, add butter into the bag with the chicken.  Seal the bag with no air and place into the water bath.  
    Sous vide for about an hour to an hour and 15 minutes. The take out and let it rest for at least 15 minutes.

How to Roast Cauliflower

  • Simply toss the florets in a bowl and drizzle with olive oil, salt, and pepper.  Place on sheet pan and roast for 20 minutes.  Take out and set aside until ready to use.

To Finish,

  • Take the chicken rolls and place them in a hot saute pan with 3 tbsp of olive oil. Sear 3 minutes on all sides until a deep golden brown color.
    Then take out and let the chicken rest. Meanwhile heat the artichokes up in the barigoule. In another small saute pan add oil, butter and kalettes.
    Cook for 3 minutes then add the garlic. Cook for 1 more minute and then add water and cover. Cook for 2-3 more minutes and season with salt and pepper.
    In a bowl add one ladle of the artichoke soup. Then add the baby artichokes around the bowl. Add a few pieces of cauliflower and and black truffle. Take the chicken and slice it.
    Place it in the middle of the plate. Add your kalettes around the bowl. Serve and enjoy!
    Stuffed Chicken recipe with Artichoke and Truffle

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