Barigoule artichokes cooked sous vide

1. In a saucepan, gently brown the onion, carrot, celery and crushed garlic clove in the olive oil.
2. Add the thyme and bay leaf, then season. Deglaze with white wine and allow to reduce significantly. Add the chicken stock and cook for 5 minutes. Remove from heat.
3. In a container, prepare cold lemon water with the juice and skin of the lemon.
4. Turn the artichokes: remove the first leaves, cut the stem, keeping only 3 to 4 cm, then ohremove the purple parts of the leaves by turning around the’artichoke. Éplucking the stem to l’help’a éeconomical.
5. Cut the artichokes in half lengthwise and check that there is no hay in the heart. Immediately immerse them in lemon water.
6. Distribute the half artichokes in four bags sous-vide Le Parfait® 20x30cm, then add éfairly the juice and theécooking gums. Carefully clean the edges of the bag, then place it under empty. Make sure that no liquid goes back into the machine : use gravityé letting the bag hang towards the ground. Then carry out a wet solder.
7. Immerse the immersion heater in a pot of water. Set temperature at 90 °C and cooking time to 30 minutes. When the water has reached the temperature requested, immerse thes bags.  To At the end of cooking, remove the bags to l’help’pliers.
8. Allow to cool in ambient air for approximately 30 minutes, then store in the refrigerator. always packaged in vacuum bag. 

This preparation heats up in a few minutes by steam or in a saucepan. The cooking juices can be emulsified with a little butter to coat the artichokes. It can also be enjoyed cold, as an antipasto or in a salad.

Recipe from chef Bastien HODE