Ragout
of Artichokes with a Julienne of Coriander
By Chef Bernard Loiseau,
LA CÔTE D'OR, France
Serves:
4
Ingredients:
20 small Artichokes
Juice from 1 Lemon
3 small New Onions, (peeled and minced)
5 cloves of Garlic, (peeled)
Several leaves of Fresh Coriander
4 Black Olives
18 oz's (500 g) Tomatoes
Salt, Ground Black Pepper and Xeres ( a Wine vinegar with
a rich, nutty flavor)
TT Vinegar or Sherry Vinegar
1 tbls. (cuillères à soupe) of Extra Virgin
Olive Oil
Procedures:
1. Peel
off the outer leaves of the artichokes, then cut the resulting
hearts in two.
2.
Squeeze lemon juice over them and set
aside.
3. Cook
the garlic in many baths of hot water then purée.
4.
Finely chop the fresh coriander leaves.
5. Pit the
olives and cut them into quarters.
6. Clean
and peel the tomatoes and scrape out the seeds. Dice 2
of the tomatoes. With the rest, make a coulis in a food
processor, then strain through a sieve and season to taste
with salt, pepper and a dash or two of Xeres vinegar.
7.
Sweat the hearts of the artichokes in
olive oil for 8 to 10 minutes. Throw in the onions and
sweat again another 5 to 6 minutes. Dampen with a little
water (or the broth of shell fish). Season to taste. Cook
covered another 5 to 6 minutes. Thicken with a little
of the garlic purée. Add the diced tomatoes, olives
and then the chopped coriander.
8. Nap the
whole bottom of a plate with the tomato coulis, then make
into a dome-like pile the artichoke mixture. Top with
a few sprigs of fresh coriander and serve.
LA CÔTE D'OR- Bernard Loiseau 6/5/95
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Strong Women
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Florida
Sea Bass in a Fondue of Shallots with Côte du Rhone
Village
Ragout
of Artichokes with a Julienne of Coriander
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