Poivrade artichokes in barigoule


  • 4 peppered artichokes
  • juice of 1 lemon

  • 150g carrots
  • 2 yellow onions
  • 20 cl of white wine
  • 1 peeled garlic clove
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • liquid cream

  • BĂ©rguette olive oil (or other)

  • a few slices of pickled carrots

  • a few leaves of vene cress (blood sorrel)


  1. Cut the bottoms of the artichokes and cut them into 4 quarters. Immerse them in a bowl of cold water with the lemon juice.

  2. Peel the carrots and onions, cut them into brunoise. Sweat them in a pan in a little olive oil. Add the artichoke bottoms. Moisten with 10 cl of white wine and pour water to the top, incorporate the aromatics. Cook covered for 15 minutes, then transfer to a perforated baking sheet to cool – retain the juice.

  3. Make a barigoule mousse: brown the artichoke leaves (after removing the toughest ones) in a drizzle of oil. Add 10 cl of white wine, mix with a little cream, pass through a sieve, adjust the seasoning and leave to cool.

  4. Reduce the reserved juice and add olive oil.

  5. Arrange 4 quarters of cooked artichoke bottoms in a circle on each plate with the cooked carrots and onions. Place the barigoule mousse in the center. Add a few pickled carrots, a few veneer cress leaves and a drizzle of juice mixed with olive oil.

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