Ragout of Artichokes with a Julienne of Coriander
By Chef Bernard Loiseau, LA CÔTE D'OR, France

Serves: 4

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

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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