Poivrade artichokes

Poivrade artichokes

By
From
The Beef Club
Serves
4
Prep
20 mins
Cooking time
60 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
12 garlic cloves
olive oil
2 sprigs thyme
2 sprigs rosemary
1 bay leaf
8 baby artichokes
1 lemon, juiced
15g butter

Method

  1. First blanch the garlic: remove the papery white outer layer of the garlic cloves, leaving the last layer of skin on. Immerse the cloves into a pan of boiling water using a slotted spoon and remove after a few seconds. Repeat this process once more – this will sweeten their flavour – then drain.
  2. Put the blanched garlic cloves in a saucepan, cover with oil, add the herbs, leaving aside a few rosemary leaves for later. Simmer gently for 45 minutes. This is your confit.
  3. Break the stalks off from the artichokes, cut off the hard outer leaves and cut off the tops. As you do so, put the prepared artichokes into lemon water to prevent oxidation.
  4. Cut the artichokes in half and remove the chokes, if any. In a frying pan, brown gently in olive oil over a fairly high heat, then add the butter and the rest of the rosemary; cook over a more moderate heat for 7–8 minutes until tender but still firm to the bite.
  5. When it has finished cooking, add the garlic confit and serve.
  6. You can make a little extra garlic confit and keep it in a jar in the fridge, covered with its oil.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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