Artichokes and Fennel à la Barigoule



Step 1: Vegetables

Turn the artichokes. Halve them lengthwise and remove the choke. Place them in water with the juice of 1 lemon as you go along.

Remove the outer leaves of the fennel, and cut into 8 wedges. Wash and dry them.

Peel and wash the carrot and celery, and cut on the bias into approximately 3/4 inch (2 cm) pieces.

Peel and thinly slice the onion. Cut the bacon into very small lardons, about 2 to 3 mm thick.

In a flameproof casserole dish, brown the lardons in a teaspoon of olive oil for 1 minute. Add the pieces of carrot, celery, and onion, the garlic cloves, the thyme, and the bay. Stir well and cover the casserole dish with a lid. Cook over a low heat for just 3 minutes.

Add the artichokes and fennel. Add a little salt and freshly ground black pepper. Stir well and cook for a further 3 minutes.

Add the wine, and allow to reduce by half. Add the chicken stock, stir, and cover the dish with a lid. Lower the heat and cook for 8 to 10 minutes, until the artichokes and fennel are tender. Check with the tip of a knife.

Step 2: Plating

Drain the vegetables, arrange them decoratively on a dish, and keep warm.

Taste the cooking liquid and reduce if needed. Season to taste, and emulsify in 2 tablespoons of olive oil.

Pour this sauce over the vegetables, and add the garlic confit. Season with freshly ground black pepper and serve.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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