Artichokes à la barigoule

AT A GLANCE

  • Serves 6 people

"On a recent trip to Melbourne I ate at many great restaurants, but Daniel Southern's artichokes à la barigoule at Comme stood apart from the crowd."
Daniel Wong, Newcastle, NSW

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

  • 100 ml extra-virgin olive oil, plus extra for drizzling
  • 3 onions, thinly sliced
  • 2-3 garlic cloves, finely chopped
  • 750 ml dry white wine
  • Bouquet garni (see note)
  • 750 ml (4 cups) chicken stock
  • 8 globe artichokes
  • 1 fennel bulb, thinly sliced, placed in acidulated water, fronds reserved
  • To serve: fennel pollen (see note)
  • To serve: crusty bread
  •  
  • Carrot fondant
  • 3 large carrots
  • 2 garlic cloves, crushed
  • 2 fresh bay leaves
  • 1 thyme sprig
  • 750 ml (4 cups) extra-virgin olive oil
01   For carrot fondant, preheat oven to 100C. Combine carrots, garlic, bay leaves and thyme in a small ovenproof dish, add enough oil to just cover and roast until carrots are tender (1 hour; press gently with a skewer to check). Set aside to cool slightly, then remove carrots with a slotted spoon and slice diagonally into thick pieces (discard solids; reserve oil for another use).
02   Heat oil in a casserole over medium heat, add onion and garlic and stir occasionally until onion is tender (10-15 minutes). Add wine and bouquet garni and simmer until reduced by half (15-20 minutes). Add stock and simmer until reduced by half (15-20 minutes). Meanwhile, remove tough outer leaves of artichokes (discard), halve, remove hairy choke with a teaspoon (discard) and place in acidulated water to prevent discolouring as you go. Add artichokes to reduced stock, season to taste, cover with a lid, reduce heat to low and simmer until artichokes are just tender (15-20 minutes). Add carrot, stir to combine and season to taste. Discard bouquet garni and divide artichoke barigoule among plates, scatter with drained fennel, fennel pollen and reserved fennel fronds, drizzle with extra oil, season to taste, top with and serve hot with crusty bread.
Note For bouquet garni, tie 2 thyme sprigs, 2 fresh bay leaves, 1 star anise and ½ tsp each coriander seeds, fennel seeds and black peppercorns in a piece of muslin. Fennel pollen is available from select delicatessens and Waimea Trading.
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