Artichoke Barigoule with White Bean Mousseline, Crisp Sunchoke and Tarragon Oil

01

Ingredients

• 4 large globe artichokes
• 2 lemons
• 6 tablespoons extra-virgin olive oil, divided
• 1 small shallot, finely diced
• 1 small carrot, finely diced
• 1 celery rib, finely diced
• 2 garlic cloves, lightly crushed
• 3 cups low-sodium vegetable broth, divided
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 can (398 mL/14 oz) cannellini beans, drained and rinsed
• 1/2 cup packed fresh tarragon leaves, plus small leaves for garnish
• 200 g sunchokes (Jerusalem artichokes), scrubbed
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon white pepper

02

Prepare the dish

1. Fill a large bowl with cold water and the juice of 1 lemon. Working with one artichoke at a time, pull away the tough outer leaves, trim the stem to 3 cm, peel the stem, and cut away the top third. Halve the artichoke, scoop out the fuzzy choke with a spoon, and place it immediately in the lemon water.
2. Heat 2 tablespoons olive oil in a wide lidded sauté pan over medium heat. Add the shallot, carrot and celery and cook for 5 minutes without browning. Add the garlic and cook for 30 seconds.
3. Drain the artichokes and arrange them cut-side down over the vegetables. Add 2 cups vegetable broth, the thyme, bay leaf, 1/4 teaspoon salt and two wide strips of zest from the second lemon. Bring to a simmer, cover with parchment paper and the lid, and cook gently for 25 to 35 minutes until a knife slides easily into the hearts.
4. Transfer the artichokes to a tray. Strain the braising liquid into a small saucepan, pressing lightly on the vegetables. Simmer until reduced to 1/2 cup, then return the artichokes to the reduction and keep warm over very low heat.
5. For the mousseline, place the cannellini beans, 1/3 cup vegetable broth, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt and white pepper in a blender. Blend for 2 minutes until completely smooth, adding another tablespoon of broth if needed. Pass through a fine sieve, transfer to a small saucepan and keep warm.
6. For the tarragon oil, blanch the tarragon leaves in boiling water for 10 seconds, then chill in ice water. Squeeze thoroughly dry and blend with 1 tablespoon olive oil plus 3 tablespoons neutral-tasting oil until vivid green. Strain through a fine sieve without pressing and set aside.
7. Heat the oven to 220°C/425°F. Slice the sunchokes paper-thin with a mandoline, toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt, and spread in a single layer on a parchment-lined tray. Bake for 10 to 14 minutes, turning once, until curled and golden; transfer immediately to a rack.
8. Cut each warm artichoke half into two neat wedges. Taste the reduced braising glaze and adjust with a few drops of lemon juice and salt if needed.
9. Warm four plates briefly, then proceed directly to plating so the mousseline and artichokes arrive hot while the sunchoke crisps remain dry.