- 24 baby artichokes, all the same size, with the stems and leaves
- 2 dried orange rinds
- 1 1/2 cups dry white wine (40 cl)
- 2 cups olive oil (50 cl)
- 1 quart chicken consommé (1 l)
- 1/2 oz. butter (15 g)
- fleur de sel
- extra-virgin olive oil
- 1 lemon
Aromatics
- 3 carrots
- 2 white onions
- parsley stems
- 2 sprig thyme
- 1 rib celery, cut in two
- 2 bay leaves
- 2 leek greens
- 2 tablespoons black peppercorns
- 6 garlic cloves
- 7 ounces cured pork belly (200 g)
- 3 1/2 ounces smoked bacon (100 g)
Garnish
Instructions
Step 1: Aromatics
Peel, wash and cut the carrots and the white onions into round slices 1/10 inch (3 mm) thick.
Put together 2 identical bouquets garnis with the parsley stems, thyme, celery, bay, and leek greens.
Form 2 pouches of muslin to enclose the peppercorns.
Lightly crush the garlic cloves in their skin.
Cut the pork belly and bacon into large cubes.
Step 2: Artichokes
Remove the hard, dry leaves from the artichokes. Trim the stems to 1 inch from the base, and remove the hard parts of the leaves. Peel the stem like an asparagus stalk.
Remove the choke, and place the artichokes into a container of cold water acidified with ascorbic acid (1/4 teaspoons per quart - 1 g per liter). Set aside some of the leaves around the base. Keep the smallest and whitest of them, and place into the container of cold water.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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