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Lunchbreak: Bistronomic chef Martial Noguier makes pickled artichokes

Chef Martial Noguier

Bistronomic
840 N. Wabash Avenue
Chicago
www.bistronomic.net

Pickled Artichokes

Ingredients:
4 large artichokes
5 oz. of Nichols onions
0.25 oz. of Nichols green garlic
1 tsp. of diced lemon confit
1 cup of extra olive oil
1 cup of white wine
1 small bouquet garni
2 whole lemons
Kosher salt
15 each of coriander seeds
10 each of white peppercorns
2 oz. of basil purée
2 oz. of Capriole goat cheese
2 oz. of mache salad or micro salad

Directions:
Peel, clean the artichoke and cut in quarters. Keep them in lemon water. Peel, clean and finely chop the spring onions and green garlic. Dice the lemon confit. Prepare a small bouquet garni (branch of thyme, 1 bay leaf, 5 parsley stems). Heat 1/4 cup of extra olive oil in a pan. Sweat the onions and green garlic in the pan (no coloration) for 4 to 5 minutes. Stir with a small wooden spatula.  Add the artichokes. Add the lemon juice, white wine, bouquet garni, 10-15 coriander seeds, 10 peppercorns, and kosher salt to taste. Add the bouquet garni. Boil at a high temperature (covered) for 20 to 25 minutes. Stir from time to time. When it is cooked, remove the bouquet garni. Put everything in 2 bowls. Let the preparation cool down until you serve. Blanch the basil leaves in boiling water and cool down in ice water. Using a bar blender, purée the basil with olive oil; pass through a fine mesh sieve. Mix the basil purée with the pickled artichokes. Add the diced lemon confit. Garnish with Capriole goat cheese and salad.

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