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Restaurateur Colin Devlin
Colin Devlin

 

 

 


Restaurateur Colin Devlin
Dressler, DuMont, and DuMont Burger | New York

Warm Artichoke Heart, White Beans, Arugula, Parmigiano, and Garlic Dressing
Chef Polo Dobkin of Dressler – Brooklyn, NY
Adapted by StarChefs.com
September 2009

Yield: 24 Servings

INGREDIENTS

White Beans:Warm Artichoke Heart, White Beans, Arugula, Parmigiano, and Garlic Dressing
1 pound Great Northern white beans
1 carrot, halved lengthwise
3 stalks celery, halved
1 onion, halved
1/2 head garlic
Salt and pepper

Artichoke Hearts:
24 Globe artichokes
1 gallon chicken stock
1 cup lemon juice
1 carrot, roughly chopped
3 stalks celery, roughly chopped
1 Spanish onion, roughly chopped
2 heads garlic, halved
½ bunch fresh thyme
3 bay leaves

Salsa Verde:
6 bunches flat leaf parsley, tough stems removed
6 cloves garlic, peeled and finely grated
3 to 6 tablespoons capers (to taste)
1½ pints blended oil
Salt and pepper

Garlic Dressing (makes about 1 gallon):
6 egg yolks
5 cloves garlic, finely grated
½ cup plus 3 tablespoons lemon juice
½ cup red wine vinegar
2 quarts blended oil
1 pint heavy cream
2 tablespoons cracked black pepper
1 cup finely grated Parmigiano-Reggiano
Kosher salt

To Assemble and Serve:
Arugula
Shaved Parmigiano-Reggiano
Fried parsley

METHOD

For the White Beans:
Soak the beans in cold water for about 8 hours. Drain the beans and put in a pot covered with cold water; add the carrot, celery, onion, and garlic. Cover beans, 1 carrot split length wise, 3 stalks of celery, 1 onion split in half and garlic with cold water. Bring to a low simmer and cook until tender (the cooking time will depend on the particular bean that you use). Cook as gently as possible allowing the bean to plump; avoid boiling as this will cause the bean to fall apart. Once the beans are tender, season with salt and pepper. Cool at room temperature.

For the Artichoke Hearts:
Remove the outer leaves of the artichokes, exposing the yellow and light green leaves.  Use  a paring knife to "turn" the artichokes, trimming the stems and tops and removing the choke. Put in acidulated water. Put the chokes in a pot with the chicken stock, lemon juice, carrot, celery, onion, garlic, thyme and bay leaves; bring to a boil, lower heat and simmer until they are just tender. Remove from the heat and cool immediately.

For the Salsa Verde:
Put the parsley, garlic, and capers in a blender. Puree while drizzling in the oil. Season with salt and pepper. 

For the Garlic Dressing:
Put the egg yolks, garlic, lemon juice, and vinegar in a food processor and blend well.
Slowly drizzle in the oil. It should look like a loose mayonnaise. Transfer to a bowl and whisk in the cream, pepper, and parmesan. Season with salt.

To Assemble and Serve:
Combine 2 cups cooked beans and 1 cup salsa verde and puree in a food processor; adjust the seasoning. Place the artichoke hearts in a dish and spoon the beans into the "bowl" of the artichoke hearts. Dress the arugula with the garlic dressing and toss with shaved parmesan. Top the artichokes with the arugula and finish the dish with the bean puree, more beans, salsa verde, and fried parsley.

 

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  • StarChefs.com 2009 International Chefs Congress
  • The New York Mixology Dishrag


  •    Published: September 2009


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