Summer vegetable barigoule


You'll need

12 baby artichokes Juice of ½ lemon 12 baby leeks, trimmed, larger ones halved lengthways 3 baby fennel, thinly sliced lengthways 12 zucchini flowers 100 gm sugar snap peas, trimmed To serve: crusty bread and baby herbs, such as coriander cress and parsley cress   Vegetable stock 1 carrot, coarsely chopped 1 celery stalk, coarsely chopped ½ onion, coarsely chopped 2 thyme sprigs 2 parsley stalks 1 fresh bay leaf ½ tsp white peppercorns   Barigoule vinaigrette 200 ml dry white wine 4 small fresh bay leaves 1 tsp coriander seeds ½ tsp white peppercorns 100 ml extra-virgin olive oil 2 tbsp chardonnay vinegar 1 tsp lemon juice

Method

  • 01
  • Remove outer leaves from artichokes, peel and trim stems, trim 1cm from tops and place in acidulated water. Bring a saucepan of salted water to the boil, add artichokes and lemon juice and cook over low-medium heat until tender (25-30 minutes). Drain, then refresh in iced water. Drain again, halve lengthways and, if necessary, remove chokes with a teaspoon and discard. Place artichokes in a bowl, set aside.
  • 02
  • Meanwhile, for stock, combine ingredients with 1 litre of water in a saucepan. Bring to the boil, reduce heat to low, simmer until reduced to 500ml (30-40 minutes). Strain through a muslin-lined fine sieve, cool and set aside.
  • 03
  • Meanwhile, bring a saucepan of water to boil, add leeks and cook over medium heat for 10 minutes, then add fennel and cook until tender (5-7 minutes). Transfer with a slotted spoon to a bowl of iced water and cool. Return water to the boil, add zucchini flowers and peas and cook until tender (2-3 minutes), drain, add to iced water with leeks and fennel. Drain, pat vegetables dry with absorbent paper, add to artichokes and set aside.
  • 04
  • For barigoule vinaigrette, bring wine, bay leaves, spices and vegetable stock to the boil in a saucepan over medium heat, cook until reduced by half (10-15 minutes). Add oil, vinegar and juice, season to taste. Drizzle over vegetables, toss, divide among plates, scatter with baby herbs and serve with crusty bread.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Young sauvignon blanc.

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