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Artichokes Barigoule from The Kitchen

Taste the world this Valentine’s Day at The Kitchen {316 North Clark Street, Chicago; 312.836.1300}. The River North restaurant is pairing fabulous wines from the US and Europe with food grown from local purveyors in their romantic dining room with Riverwalk and skyline views. Talk about a heavenly date night on the town!

Stand out menu items for the holiday include Roasted Nichols’ Beet Carpaccio with rich buttermilk, and the Seared Maine Scallops, cooked to perfection with castelvetrano olives and saffron couscous, and all kinds of sweets for dessert!

However, if you’re not able to make it out for Valentine’s Day, you can also have a taste of The Kitchen at home! They have shared the recipe for their decadent Artichokes Barigoule, similar to the Braised Artichokes on their Valentine’s Day menu, so you can impress your date.

Artichokes Barigoule

(Makes 2-3 servings)

Ingredients for the artichokes:

  • 1 leek
  • 2 celery stalk
  • 1 head fennel
  • 1 parsnip
  • 1 large onion
  • 4 cloves garlic
  • sea salt to taste
  • 2 cups Hedgehog Mushrooms, cleaned
  • 3 medium sized artichokes, cleaned and quartered
  • ⅓ cup extra virgin olive oil
  • ½ bottle white wine
  • 1 ½ quarts of chicken or vegetable stock

For the Sachet:

  • 5 grams of coriander seed
  • 5 grams of fennel seed
  • 5 grams of black peppercorns
  • 2 sprigs of thyme
  • 1 bay leaf
  • 1 sprig of basil
  • 1 nugget of Parmesan rind

Method:

1. Finely dice the leeks, celery, fennel, parsnip, onion, and garlic.
2. Sweat the garlic with the half the measured olive oil in a heavy bottom-braising pan.
3. Add the finely diced vegetables and sauté lightly. Season lightly with sea salt.
4. Remove the vegetable mixture and add and artichokes to the pan with the other half of the olive oil and sauté on high heat.
5. Add the mushrooms when the artichokes are beginning to color.
6. Combine all ingredients, adding the diced vegetables to the artichokes.
7. Add the White Wine and Sachet wrapped in cheesecloth and reduce by half in volume. Add the preferred Stock and reduce again by half in volume.
8. Check seasoning and adjust with sea salt as desired. Serve immediately.