Artichoke Barigoule Salad

Accomplished Chef Barry Honan of St. Augustine brings this elegant artichoke recipe to life with a traditional French technique known as barigoule, which is similar to pickling and keeps the artichokes from oxidizing. Photography by Cole LoCurto.

Serves 2

Ingredients

4 medium lemons

2 tablespoons salt

2 large globe artichokes

For the artichoke vinaigrette

2 cups artichoke stock

juice of 1 lemon

1 small shallot, minced

1 large garlic clove, minced

2 tablespoons apple cider vinegar

1 teaspoon honey

1/2 cup extra virgin olive oil

salt and pepper

About this recipe

Barigoule is a preparation that originates from Provence, France and is used to preserve and cook seasonal globe artichokes. The hearts are cured and stored in a pickling liquid and the leaves are used to make a stock.

Instructions

Prepare for pickling: Fill a medium-sized pot half-full with water. Cut lemons in half, squeeze juice into water, then add salt. Discard lemons.

Trim artichokes: Hold stem side down and use a pairing knife to trim away tough outer green leaves from the sides. It helps to turn the artichoke with your hand while keeping the knife in place. Save scraps in a small pot for stock and vinaigrette. Once artichokes are cleaned, use a spoon or melon baller to scrape out the fuzzy choke from the center of the heart. Immediately immerse the cleaned artichoke in lemon water – the acid slows the oxidation process.

Pickle the artichokes: Slowly bring lemon water to a boil, then turn off heat. Allow artichokes to

cool in the pickling liquid and store covered in the refrigerator for a few days.

Make stock: Add artichoke scraps to small pot and cover with water. Stir and bring to a boil. Reduce heat to medium-low, partially cover and simmer for 15 minutes. Strain stock through a fine sieve. Discard the scraps and cool stock. Refrigerate up to 2 days or freeze up to 1 month.

Combine ingredients for artichoke vinaigrette: In a small bowl, combine artichoke stock, lemon

juice, shallot, garlic and apple cider vinegar. Stir in honey, then whisk in olive oil until emulsified.

Season with salt and pepper.

To serve: Remove artichokes from pickling liquid. Cut into thin slices or quarters and serve with

your choice of greens and other fresh vegetables. Drizzle vinaigrette over salad and serve.