CookEat Recipe
Artichokes Barigoule
Whole artichokes stuffed here with raw pork fatback, mushrooms and shallots, then braised in wine and broth and served with reduced brown sauce.
Method
Steps
Step 1
Preheat a conventional oven to 180°C. Measure one and a half gills finished demi-glace, then loosen that portion with a little hot ready-to-use unsalted veal broth. If refrigerated or thawed, bring the loosened sauce to a full rolling boil while stirring and check that it reaches at least 165°F. Use promptly.
Step 2
Cut the stalks and lower leaves from three good-sized young globe artichokes. Trim the sharp leaf points with scissors and boil the artichokes in one quart water for ten minutes. Drain and let cool just enough to handle. Remove the inner leaves and scoop out the fibrous chokes to make room for the filling.
Step 3
Brown six finely chopped shallots in one teaspoon butter for three minutes. Finely grate two ounces plain raw pork fatback and finely chop six mushroom caps. Mix with the shallots, one teaspoon freshly chopped parsley, a quarter teaspoon chopped chives, one level teaspoon flour and one tablespoon butter. Season with two saltspoons salt, one saltspoon white pepper and one saltspoon grated nutmeg.
Step 4
Divide the filling evenly among the three artichokes. Lay one thin raw pork fatback slice over each and tie with food-safe kitchen string to hold their shapes. Line the bottom and sides of an oven-safe saucepan with additional thin raw fatback slices. Set in the artichokes, spoon one teaspoon olive oil over each and add two parsley branches and one sound garlic clove. Season with the remaining two saltspoons salt and the separate two saltspoons pepper, then add one gill white wine and half a pint finished white broth.
Step 5
Cover and braise in the 180°C oven for about forty minutes, basting frequently with the pan juices. Continue as needed until the artichoke hearts are tender and the centre of the pork-containing filling in each artichoke reaches at least 74°C. Check that the pork covers and lining have also cooked through to at least 71°C.
Step 6
Place the artichokes on a hot dish and remove the string and top pork slices. Strain the pan gravy into another saucepan and skim all surface fat. Add the loosened demi-glace portion and reduce the combined sauce to one gill. Pour over the artichokes and serve promptly.
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