ARTICHOKE NAPOLEON

Executive Chef Bob Williamson
Ouail Lodge, Carmel Valley, California

Serves 24 Appetizers or 8 Main Dish

INGREDIENTS AMOUNT Napoleon
Large (24-count)
California artichokes		 24
Lemons, sliced 2
Garlic, peeled 2 heads
Salt and pepper
Flour
Clarified butter or oil
Mushroom Duxelle (recipe follows) 2 ½ pounds
Tomato Coulis (recipe follows) 5 cups
Sliced chives and lemon zest garnish
Mushroom caps, fluted, optional 24

Prepare artichokes: Trim all the dark green parts from the artichokes leaving the base and the inner, light green leaves. Slice top of leaves to about 1/2 inch above base. Cut the stem level with the base. Cook artichokes in boiling salted water with the lemon and garlic until tender, about 20 to 25 minutes. Remove from water and cool. Remove tender yellow leaves from artichokes; set aside. Remove and discard any purple leaves or fuzz from the center of artichokes. Slice the artichoke bottoms crosswise into three even disks. Salt and pepper artichoke disks and the reserved leaves; dredge in flour. In skillet, cook artichoke disks and leaves in hot butter or oil until golden brown. Remove from skillet and drain on paper towels.

To assemble each Napoleon: Place an artichoke disk on plate; top with layer of Mushroom Duxelle. Add another artichoke disk, another layer of Mushroom Duxelle, and top with final artichoke disk. Place one stack on each plate for an appetizer or three stacks for main dish. Surround stack(s) with Tomato Coulis and garnish with browned artichoke leaves, chives, lemon zest and fluted mushroom cap, as desired.

Mushroom Duxelle

  3     pounds crimini or portobello mushrooms
  2     ounces clarified butter
  3     tablespoons chopped shallots
  1     teaspoon chopped garlic
       &nbsp Salt and pepper, to taste
  1     tablespoon white truffle oil

Finely chop mushrooms with a knife. Heat butter in large skillet, add shallots and garlic; cook two minutes. Add chopped mushrooms. Cook over high heat until dry. Season to taste with salt and pepper. Stir in truffle oil.

Tomato Coulis

  12   cups chopped ripe tomatoes
   2    ounces clarified butter
   ¼   cup chopped shallots
   1    teaspoon chopped garlic
   1    cup white wine

In a nonreactive saucepan, heat butter. Add shallots and garlic; cook two minutes. Add wine and tomatoes. Boil rapidly until tomatoes are soft. Puree mixture and press through sieve. Return mixture to saucepan and reduce to approximately 5 cups or until mixture coats a spoon. Season to taste.

Courtesy California Artichoke Advisory Board

FETTUCINI WITH ARTICHOKES AND HAM

For Two as a First Course

YIELD: 2 servings

INGREDIENTS AMOUNT Fettucini
Julienne smoked ham ½ cup
Chopped shallot 1 tablespoon
Chopped garlic ½ teaspoon
Butter 2 tablespoons
Chicken stock ½ cup
Hot cooked fettucini 2 cups
Prepared, cooked California baby artichokes, halved ¾ cup
Grated Parmesan cheese 3 tablespoons
Chopped ripe and green olives 1 tablespoon EACH

METHOD

Sauté ham, shallot and garlic in butter. Add chicken stock and bring to a boil. Add fettucini and toss. Add artichokes; heat through. Sprinkle with Parmesan cheese and olives.

 Courtesy California Artichoke Advisory Board

ARTICHOKE HORS D'OEUVRE
WITH SWEET ANISE AND CHICK PEA DIP

YIELD: 24 servings

INGREDIENTS AMOUNT Hors d'Oeuvre
Medium California artichokes 24 (#36 count)
Sweet anise bulb 1 pound
Olive oil ¾ cup
Lemon juice ¾ cup
Cooked chick peas 2 cups
Salt 1 teaspoon
Freshly ground pepper ½ teaspoon
Cayenne pepper ¹/8 teaspoon

METHOD

  1. Prepare Artichokes
    Cut off stems and snap off first few small leaves. Slice through tips, if desired. Trim dark green from bottom. Plunge into acidified water to prevent discoloration. Cook by preferred method. Drain. Separate leaves from bottom, discarding any purple or thorny center leaves; set aside. Remove fuzzy center from bottom; set aside.
  2. Trim sweet anise; slice thinly.
  3. Combine olive oil and lemon juice in a non-reactive pan. Braise sweet anise, tightly covered, over low heat, stirring occasionally, until very tender for about 30 minutes.
  4. Arrange prepared artichoke bottoms on top of braising sweet anise. Cover; heat artichokes through, about 5 to 10 minutes. Add a tablespoon of water, as needed to keep food moist.
  5. Remove artichoke bottoms from pan. Hold warm.
  6. In a food processor or blender, puree the cooked sweet anise, chick peas, salt, pepper, and cayenne.

TO SERVE

Fill center of cooked artichoke bottom with a few tablespoons of the chick pea puree. Arrange cooked artichoke leaves around center.

Courtesy California Artichoke Advisory Board

View More Recipes

Top of page | Return Home