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Chef Thomas Keller’s Braised Artichokes RecipeEMAIL RECIPE
“I love artichokes. I love the way they smell when they’re raw, the way they look.” Watch Chef Thomas Keller demonstrate how to make this dish here.
- 2 lemons
- 150 grams second-press olive oil
- 120 grams carrots, chopped
- 150 grams fennel, sliced
- 300 grams onions, chopped
- 75 grams shallots, minced
- 10 grams garlic cloves, minced
- 1 liter chicken or vegetable stock, or water 500 grams sauvignon blanc
- 6 medium artichokes, turned and trimmed
- Parsley (for garnish)
- Chive blossoms
- (optional, for garnish) Kosher salt
- kitchen shears
- butcher’s twine
- 3 leek leaves
- 5 Italian parsley sprigs
- 5 thyme sprigs
- 2 bay leaves
- Cutting board
- Chef’s knife
- Paring knife
- Bowl for trim
- 8-quart tall rondeau
- Slotted spoon
- Lint-free kitchen towel Baking dish (large enough to accommodate the artichokes in a single layer submerged in their liquid)
- Bowl with acidulated water (lemon water)
For preparing artichokes:
- Hold the artichoke with the stem toward you. Beginning with the small outer leaves on the stem, remove them by breaking off the larger leaves by pushing with your thumb against the bottom of each leaf as you snap it, pulling it down toward the stem. Work your way up the stem to removing the larger leaves surrounding the heart until you reach the more tender leaves. Do not use a twisting motion to tear off the leaves. Chef Keller emphasizes using this technique to avoid removing pieces of the heart along with the leaves. Make sure the bottom part of the leaves you pull off remains attached. Continue removing the leaves until the only ones remaining are tender and yellow.
- Using a paring knife, cut off the top two thirds of the artichoke, to the point where the meaty heart begins. Cut away the tough dark green parts of the leaves to expose the tender heart. Then, holding the knife with the tip at a 45-degree angle, trim the base of the artichoke next to the stem.
- Peel the stem and cut off the bottom. Remove the fuzzy choke of the artichoke using a spoon to scrape the heart clean. Squeeze lemon juice over the artichoke and submerge in acidulated water while you work on the remaining artichokes.
For bouquet garni:
- Wrap leek leaves, Italian parsley sprigs, thyme sprigs, and bay leaves in cheesecloth and tie as you tied the asparagus bundles.
For artichokes barigoule:
- Sweat the vegetables over low heat. Add the olive oil, carrots, fennel, onions, and shallots. The goal is to soften the vegetables while bringing out their sweetness. Avoid caramelization by using gentle heat. Once the vegetables have softened, stir in the minced garlic cloves and cook until the raw flavor has dissipated and the garlic is fragrant.
- Transfer artichokes heart-down on top of the vegetables. Add the bouquet garni, white wine, stock, and water to cover. Increase the heat to bring the liquid to a gentle simmer, and cover the artichokes with a clean kitchen towel to keep the artichokes submerged. After 30 minutes, test for doneness with your paring knife. You’ll want very little resistance, similar to the glazed carrots.
- Use a slotted spoon to place artichokes into a storage dish in a single layer, spoon vegetables on top, and pour the braising liquid over to finish. Let the dish cool and the flavors mature. For a classic barigoule, cut the artichokes into wedges, serve with braising vegetables, and garnish with parsley or basil.
Chef Keller often serves artichokes barigoule as a vegetarian stew, as a side with chicken, or as a component in salad. As with most stews and soups, the flavors of artichokes barigoule will improve after a few days.
Learn more cooking techniques with Chef Thomas Keller here.