Fallow Restaurant London

Artichoke Barigoule


Artichoke Barigoule

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  • Author: Fallow
  • Prep Time: 10 minutes
  • Cook Time: 1 hour and 15
  • Total Time: 1 hour and 25 minutes


Units Scale
  • Artichokes
  • Lemon water (to prevent oxidation)
  • Oil for searing
  • Picked thyme
  • Salt and pepper
  • Butter
  • Sliced parsley
  • For the vegetable nage:
  • 2 large carrots, sliced
  • 2 shallots, sliced
  • 100g mushrooms, sliced
  • Aromatics (such as bay leaves, thyme, and peppercorns)
  • 1 leek, sliced
  • Parsley stalks
  • 2 garlic cloves, smashed
  • 2 liters of water
  • Salt
  • 1/2 Lemon; juice
  • 30ml chardonnay vinegar
  • 40ml rapeseed oil
  • Garnish:
  • Goat’s curd
  • Pickled lemon
  • Picked rocket leaves


  1. Vegetable nage: In a large pot, combine the carrots, shallots, mushrooms, aromatics, leeks, parsley stalks, garlic cloves, and water. Cook the mixture slowly on medium-low heat for 20-25 minutes to create the stock.
  2. Strain the vegetables and liquid through a fine sieve into a new pot. Season the strained nage with salt, lemon juice, and Chardonnay vinegar. Bring the mixture to a boil, whisking continuously. Finish the nage with a good drizzle of rapeseed oil. Set aside.
  3. Prepping and cooking the artichokes: Remove any particularly tough outer leaves from the artichokes. Lightly peel any coarse fibres from the stem. Place the prepped artichokes in lemon water.
  4. Further preparation: Cut the artichokes in half lengthwise. Using a spoon, carefully scoop out the “choke” (the fibrous, inedible parts).
  5. Cooking: Add the prepped artichokes to a pan with the nage liquid. Cover with a cartouche (a piece of parchment paper with a hole in the centre) and place a plate on top to hold down the artichokes.
  6. Bring the artichokes to a gentle boil and cook for about 15-20 minutes until they are fully cooked and tender. Using a spider or slotted spoon, remove the artichokes from the nage liquid and place them on a kitchen towel.
  7. Searing and glazing the artichokes: Heat a pan with oil and sear the drained artichokes until a golden crust forms. Season the seared artichokes with picked thyme, salt, pepper, and a knob of butter.
  8. Remove the seared artichokes from the pan. In the same pan, add a bit of the nage liquid and reduce it by half. Add the seared artichokes back to the pan and continuously glaze them over medium-low heat. Finish with a sprinkle of sliced parsley.
  9. Serve the braised artichokes with a spoon of goat’s curd. Garnish with pickled lemon and picked rocket.

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