Chefs' Recipes

Artichokes à la barigoule

Australian Gourmet Traveller recipe for artichokes à la barigoule from Comme restaurant in Melbourne.
Artichokes à la barigoule

Artichokes à la barigoule

James Moffatt
6
35M
2H 15M
2H 50M

“On a recent trip to Melbourne I ate at many great restaurants, but Daniel Southern’s artichokes à la barigoule at Comme stood apart from the crowd.”

Daniel Wong, Newcastle, NSW

REQUEST A RECIPE

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email [email protected]. Please include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

Carrot fondant

Method

Main

1.For carrot fondant, preheat oven to 100C. Combine carrots, garlic, bay leaves and thyme in a small ovenproof dish, add enough oil to just cover and roast until carrots are tender (1 hour; press gently with a skewer to check). Set aside to cool slightly, then remove carrots with a slotted spoon and slice diagonally into thick pieces (discard solids; reserve oil for another use).
2.Heat oil in a casserole over medium heat, add onion and garlic and stir occasionally until onion is tender (10-15 minutes). Add wine and bouquet garni and simmer until reduced by half (15-20 minutes). Add stock and simmer until reduced by half (15-20 minutes). Meanwhile, remove tough outer leaves of artichokes (discard), halve, remove hairy choke with a teaspoon (discard) and place in acidulated water to prevent discolouring as you go. Add artichokes to reduced stock, season to taste, cover with a lid, reduce heat to low and simmer until artichokes are just tender (15-20 minutes). Add carrot, stir to combine and season to taste. Discard bouquet garni and divide artichoke barigoule among plates, scatter with drained fennel, fennel pollen and reserved fennel fronds, drizzle with extra oil, season to taste, top with and serve hot with crusty bread.

Related stories




crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames
Chefs' Recipes

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.