Jump to Main ContentJump to Primary Navigation
Top

Artichokes Barigoule

artichoke cut.jpg
Gauthier restaurant.jpg
Taste of London.jpg

As a preview to the world's greatest restaurants festival - and as part of our food month this April - we have teamed up with Taste of London to offer an exclusive recipe every day for stylist.co.uk readers.

Today Alexis Gauthier, chief proprietor of Gauthier restaurant in Soho, tells us how to make an artichokes barigoule. Perfect for a simple supper and sumptuous when served with a salad of wild rocket, read on for his delicious recipe...

Ingredients

  • 16 small purple artichokes
  • 8 large slices of parma ham
  • 40g smoked streaky bacon
  • 1 shallot
  • 1 carrot
  • 8 button mushrooms
  • 2 tbsp olive oil
  • 1 bunch of chervil
  • 1 glass of white wine
  • 2 glasses of chicken bouillon/stock
  • 1 tbsp unsalted butter
  • Salt
  • Pepper

Method

Step 1: Cut the shallot, carrot, mushrooms and streaky bacon into small cubes.

Step 2: Remove the outside leaves of the artichokes. Trim around the artichoke with a very sharp knife in order to get rid of any green skin left.

Step 3: Remove the inside of the artichoke and set to one side in very cold water.

Step 4: Pour a bit of olive oil into a hot pan. When the oil starts smoking add the carrots and shallots.

Step 5: Stir while making sure not to give any colour. When the carrots and shallots are both shiny, add the mushrooms and bacon. Continue stirring for an extra minute and add 1⁄2 a glass of white wine.

Step 6: Let the liquid evaporate and drain.

Step 7: Stuff each of the reserved artichokes with the chopped mix of vegetables and wrap them in Parma ham.

Step 8: Place the artichokes in a sauté pan and add the butter, chicken bouillon/stock and the remainder of the white wine.

Step 9: Cover with a lid and bring to a slow, gentle boil for 20 minutes. Check after 10 minutes and add 1⁄2 a glass of water if needed.

Step 10: The artichokes are cooked when you can push a knife passes through without resistance.

Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to tastefestivals.com/london'''

Related

GauchoGourmetBurger_image.jpg

How to make the perfect burger

mango.jpg

Make a Mango Lassi

GAUCHO CEVICHE.jpg

Fernando Trocca's salmon ceviche

Comments

Latest...

Are you ready for savoury cheese hot cross buns?

Step aside, currant buns – there’s a new baked good in town for Easter 2017

by Kayleigh Dray
27 Feb 2017

The rising stars of food and drink making waves in 2017

Load up your palettes with purple food and Mexican spirit

by Amy Swales
23 Feb 2017

Stop what you're doing and try these Crème scotch eggs

They’re a chocoholic’s dream come true…

by Kayleigh Dray
23 Feb 2017

Calling all vino fans: are you ready for red wine ice cream?

Ice cream and red wine, together at last…

by Kayleigh Dray
21 Feb 2017

Pair cheese and wine like a pro with this incredible interactive map

Winchester Aged Gouda with a glass of Amarone della Valpolicella, anyone?

by Moya Crockett
21 Feb 2017

This Yorkshire bakery has created an entire range of unicorn bakes

Move over rainbow toast/bagels/toasties

by Amy Swales
16 Feb 2017

This is the best drink to pair your cheese with (no, it’s not wine)

Is it gin? Is it Prosecco? No, it’s…

by Kayleigh Dray
16 Feb 2017

A free cheese and wine festival is coming to London

And there’s chocolate involved, too

by Moya Crockett
16 Feb 2017

Thirteen unusual orders for serious coffee nerds

How many have you tried?

by The Stylist web team
15 Feb 2017

Chocolate crumpets are here to make brunch even more decadent

Breakfast will never be the same again...

by Kayleigh Dray
15 Feb 2017