Aromatics (such as bay leaves, thyme, and peppercorns)
1 leek, sliced
Parsley stalks
2 garlic cloves, smashed
2liters of water
Salt
1/2 Lemon; juice
30ml chardonnay vinegar
40ml rapeseed oil
Garnish:
Goat’s curd
Pickled lemon
Picked rocket leaves
Instructions
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.
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.
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.
Further preparation: Cut the artichokes in half lengthwise. Using a spoon, carefully scoop out the “choke” (the fibrous, inedible parts).
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.
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.
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.
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.
Serve the braised artichokes with a spoon of goat’s curd. Garnish with pickled lemon and picked rocket.
