Artichoke Heart Barigoule
to 1/4 lbs fresh spinach leaves
6 garlic cloves
3 1/2 Tbs. olive oil
3 Tbs. freshly grated Parmesan cheese
2 lemons, cut in half
8 medium artichokes
1 cup young carrots cut into thin slices
1 cup medium white onion cut into thin slices
1 cup leek, white only. split and thinly sliced
2 bay leaves
2 sprigs of fresh thyme
1 1/2 cup dry white wine
10 to 12 basil leaves
4 Tbs parsley finely minced
2 medium tomatoes, peeled, seeded, and diced 1/4 inch
salt and freshly ground pepper
1 melon baller
1 large heavy nonreactive casserole or heavy bottomed sauce pot
1 sharp stainless steel paring knife
Stem the spinachm wash it thoroughly and drain. Peel and crush lightly
one garlic clove. Heat a large saucepan, over high heat. Add one
tablespoon olive oil and the garlic. Just before the olive oil starts
to smoke, add the spinach. Season with salt and pepper, cook by
stirring continuously with a wooden spoon, until the spinach is
tender and the liquid has evaporated (about 5 minutes). When cooked
sprinkle with Parmesan cheese and stir well. Remove the garlic clove
and transfer the spinach on a small platter. Let cool.
a bowl of water ready, mixed with juice of one lemon. Do not cut
the stems from the artichokes: break off two rows of the largest
leaves from the base. Using a paring knife cut all around the artichokes,
trimming away all the leaves and hard green skin. As you finish
trimming, rub each artichoke with half lemon to keep hearts from
darkening. With a melon baller scoop out the hairy choke. Place
the artichoke bottom in the lemon water, until the 8 artichokes
are completely trimmed.
the remaining olive oil in a casserole over the medium heat. Add
the carrot, onion, and leek, sweat them (without coloring) for about
6 or 7 minutes. Arrange the artichokes in the casserole. Add the
bay leaves, thyme, 3 garlic clove, (lightly crushed), salt and pepper.
Pour the white up and cook over medium heat for about 20 to 25 minutes
or until the hearts are cooked (when you can pierce them with point
of the paring knife).
finely mince the remaining garlic cloves and basil leaves, mix it
with the parsley. Once the artichokes are cooked, carefully transfer
them to a warm serving platter and cover up with aluminum foil to
keep them hot, the time you need to finish the broth.
the cooking liquid to 1 1/2 cups approximately. While boiling, stir
in the tomatoes, herbs, and garlic mixtures, taste for seasoning.
Gently spoon the broth and the vegetables around the artichoke hearts.
I always give the diners at their table a spoon, to enjoy the broth.
That dish translates itself into an explosion of aromas and colors.
Recipe by Hubert Keller, Fleur De Lys Restaurant