Preserved Baby Artichokes

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Credit: Didier Loire
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Ingredients (4 people)

Brine

  • 1 white onion
  • 5 cloves
  • 1 sprig thyme
  • 3 sprigs dried fennel
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 head garlic
  • 1 tablespoons black pepper
  • 1 tablespoon coriander seeds
  • 2 quarts dry white wine (2 l)
  • 2 cups white vinegar (50 cl)
  • 1 teaspoons granulated sugar

Canning

  • 1 cinnamon stick
  • 3 cloves
  • 1 spring rosemary
  • 4 bay leaves
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • black peppercorns

Instructions

Step 1: Brine

Peel the white onion and stud with cloves.

Assemble a bouquet garni using the thyme, fennel, rosemary, and a bay leaf.

Break open the garlic head to remove the cloves, crushing them and leaving them unpeeled.

Tie the black peppercorns and coriander seeds in a muslin pouch.

Pour the dry white wine and white vinegar into a large pot, and add the bouquet garni, muslin bag, coarse gray sea salt, garlic cloves and the sugar. Bring to a boil, cover, and simmer for 3 minutes.

Step 2: Artichokes

Remove the stems of the artichokes 1 inch from the base, and remove the hard parts of the leaves. Peel the stem, like a stalk of asparagus. Discard the choke, and place the artichokes, as they are prepared, into a container of cold water acidified with ascorbic acid (1/4 teaspoon per quart of water (1 g per liter)).

Halve the artichokes lengthwise, and plunge them into the boiling brine. Cook for 6 minutes, simmering lightly. Use the tip of a knife to check their doneness. When they are al dente, remove gently with a slotted spoon, and place on a perforated stainless steel sheet pan. Remove the spices from the brine, and let cool.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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