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...

The best London restaurants for late-night dining

Make the most of the night tube with 24-hour restaurants and post-theatre deals by Amy Swales

26 Aug 2016

Gin cocktail recipes inspired by Great British Bake Off

All the joys of home baking in liquid form by Amy Swales

26 Aug 2016

Ten of the best rosé wines for the bank holiday weekend

When a heatwave hits, you know what to do by Victoria Gray

25 Aug 2016

Batch cocktail recipes to toast the Bank Holiday with

Get creative with these classic concoctions by Jenny Tregoning

25 Aug 2016

Why leftovers are blazing a trail to a new foodie trend

From recyclable relishes to cast-off cocktails and beyond by Victoria Gray

23 Aug 2016

Vegans are like a “sect” and should “all be killed,” says top TV chef

“It’s true, and I mean vegans, not vegetarians." by Harriet Hall

22 Aug 2016

Symmetry breakfasts: favourites from the hit Instagram account

The precisely arranged snaps have struck a chord with foodies worldwide by Harriet Hall

09 Aug 2016

Recipes and tips to help you prepare for a healthy week

Batch cooking, pre-mixing by Sejal Kapadia Pocha

04 Aug 2016

Sun day roast: give your classic roast dinner a summery twist

With the help of chef Angela Hartnet by Helen Bownass

01 Aug 2016

Pucker up for the world's favourite ice creams

From Japanese Mochi to British clotted cream by Harriet Hall

26 Jul 2016