Artichoke Heart Barigoule
Hubert Keller, Fleur De Lys Restaurant
Preparation: 1 hour
1 to 1/4 lbs fresh spinach leaves
6 garlic cloves
3 1/2 Tbs. olive oil
3 Tbs. freshly grated Parmesan
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 with lid
1 sharp stainless steel paring knife
Stem the spinach 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.
Have 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.
Heat 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).
Meanwhile 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.
Reducing 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. Serve hot.
I always give the diners at their table a spoon, to enjoy the
broth. That dish translates itself into an explosion of aromas