Artichokes Barigoule, Confit of Shallot, Wild Asparagus and Fennel Purée

artichokes-barigoule-confit-of-shallot-wild-asparagus-and-fennel-pureacutee

Info

Course:
Appetizer
Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 6, Episode 10, Elimination Challenge

Yield

12 Servings

Ingredients

12 large artichokes
8 bulb onions, cleaned
12 squash, split
12 zucchini, split
12 cherry tomatoes, blanched and peeled
24 wild green asparagus, trimmed
2 bulbs fennel, julienned
2 Spanish onions, julienned
½ cup carrots, round stars
½ cup white wine vinegar
½ cup white wine
2 tablespoons canola oil
1 teaspoon fennel pollen
2 cup extra virgin olive oil

Directions

1. Clean and trim all artichokes leaving only the tender leaves.

2. Combine 1 cup of olive oil and cleaned bulb onions in a saucepan. Confit very slowly on low heat until onions are tender (should not even simmer).

3. Season blanched and peeled tomatoes with olive oil, salt, and pepper. Leave in a warm place overnight and/or place in a warm oven (150-degrees F) until semi dry.

4. In a saucepan, sweat fennel and onions in the remaining olive oil. Add carrots and continue to sweat. Add white wine vinegar and white wine. Add artichokes and enough water to cover. Stew the artichokes under a cartouche (circle of paper to stop a skin from forming) for 45 minutes very slowly with a lazy bubble.

5. Caramelize squash in a sauté pan over medium heat in canola oil. Season with salt and pepper.

6. Sauté wild asparagus in olive oil, and season with salt and pepper.

To Serve:

1. Arrange vegetables onto plate.