How to cook Artichoke Barigoule.

Artichoke Barigoule 

with zucchini & olives purée

Hello friends, How are you? Today I provide a new sweet recipe Artichoke Barigoule. It is a very delicious  Artichoke Barigoule recipe. So read this attentively.

Ingredients :

Artichokes Barigoule 

8 baby artichokes 
300g carrots 
1 small head garlic 
1 piece red chilies 
200g white onion 
2 piece lemon Thyme Rosemary 
60g beef speck 
375ml white wine 
Fine sea salt 
Black pepper 

Zucchini & Olive purée 

1kg green zucchini 
2 sprigs flat leaves parsley 
1 small bunch basil 
150g pitted green olives 
Rock salt Fine sea salt 
Black pepper 
50ml extra virgin olive oil

Directions : 

Artichoke barigoule :

Using a sharp knife, trim off all the leaves and hard fibers only to keep the heart of each artichoke, keep in water with the juice of 1 lemon in order to avoid oxidation. Prepare the aromatic garnish, peel and finely dice the carrot and white onion. 

Suer gently for 3 minutes in olive oil with the garlic, chili and herbs. Add the beef speck and the artichokes, cook for 2 more minutes. 

Pour in the white wine and cover with water just under the level of the artichokes. Add seasoning and simmer until the artichokes are soft. Test the cooking by piercing the base with the point of the knife, should pierce through without strong resistance. Set aside and allow to cool down. 

Zucchini and olive purée :

Prepare a large pot with boiling salted water and an ice bath. Cut around the zucchinis at about 1 cm to remove all of the seeds part. 

Boil the green part along with the herbs for 1.5 minute then plunge in the ice bath to cool down quickly. Drain when cold, and press out as much water as possible. Blend until smooth with the olives, olive oil, and seasoning, reserve until serving. 

Serving :

Cut the artichokes in halves and remove the hairy part with the help of a spoon. Remove the herbs from the garnish and reheat the artichokes with the garnish. Add seasoning if necessary and a little lemon juice, chopped dill, chopped garlic with olive oil. Reheat the zucchini and olive puree and arrange harmoniously. Slice the rack into the cutlet and arrange on the plate along with the artichoke, stuffed with a bit of their aromatic garnish. Add the finishing touch to the plate, the flowers, the wedged green olives, few dill tops, a little drizzle of olive oil.