Lunchbreak: Bistronomic chef Martial Noguier makes pickled artichokes

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Chef Martial Noguier

840 N. Wabash Avenue

Pickled Artichokes

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

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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