Artichoke barigoule, tagetes flower vegetables, shrimp consommé

Benjamin Patissier | 5/30/23

Artichoke barigoule, tagetes flower vegetables and shrimp consommé make up the expert plate created by La Chabotterie chef Benjamin Patissier.

Serves 8

Preparation time: 50 min

Cooking time : 5 min

Rest : 3 h 30

Purple artichokes

8 purple artichokes
Juice of 1 lemon
8 g neutral oil
1 l stock
5 g salt

Camus artichokes

2 Camus artichokes
Juice of 1 lemon
0.5 l white stock or bouillon
1 white onion
12 g agar-agar

Lace tuiles

30 g flour
15 cl water
90 g grapeseed oil
2 g salt

Vegetable brunoise

1 yellow zucchini
1 green zucchini
1 red bell pepper
1 yellow bell pepper
1 fresh garlic clove
Neutral oil
½ bunch coriander
Coriander oil
300 g coriander
1 l grape seed oil
Salt

Shrimp consommé

500 g shrimp
10 cl cognac
1 small can tomato paste
Butter

Dressing

Coriander shoots
Garlic flowers
Tagetes flowers

1 - Prepare the purple artichokes (for stuffing): turn the artichokes, drain and set aside in water with lemon juice. Cook them in vacuum-packed stock in a steamer for 45 min at 90°C, or in 1 liter of stock in a saucepan.

2 - Prepare the artichokes for purée: turn the artichokes, drain and chop. Chop the onion, sweat it and add the artichokes. Add 20 cl white stock or bouillon and lemon juice. Season and cook, covered. Blend and strain.

3 - For 700 g artichoke pur&eacute;e, take 300 g white stock or bouillon, 12 g agar-agar and 5 g salt. Heat in a Thermomix if you have one, otherwise in a saucepan, until the purée boils. Pour onto a silicone baking sheet (Silpat) to a thickness of 1 cm. Once set, cut out palets with a cookie cutter. Set aside in a cool place, and heat in a steam oven at 70°C just before serving.

4 - Prepare the tuiles dentelles: mix all the ingredients and blend (with a Bamix if you have one). In a hot frying pan, cook the mixture in round cookie cutters. Remove when lightly colored.

5 - Make the vegetable brunoise: brunoise the zucchinis and peppers, pan-fry, then add the grated fresh garlic and chopped coriander. Stuff the purple artichokes.

6 - Prepare the coriander oil: fry the coriander in 2 tablespoons of oil at 150°C, then pour into the remaining cold oil. Add the cooled cooking oil. Blend and strain. You can use the remaining coriander oil to enhance other tasty recipes.

7 - Make the shrimp consommé: crush the shrimp in a pestle and mortar. Add the aromatic garnish, tomato paste and butter. Flambé with cognac. Add 20 cl water. Cook to desired consistency. Strain through a cheesecloth into a sock. Infuse ginger and lemongrass into the stock. Strain.

8 - Presentation: place a puck of artichoke purée in the bottom of a bowl, and place the stuffed artichoke on top. Top with the tuile decorated with coriander shoots. Drizzle the coriander oil over the consommé and serve separately.