Artichoke Barigoule

Trim the top quarter of the artichoke off and remove the stalk, trim slightly into the base too.

In a large casserole, heat the olive oil, add the Maldon sea salt and quickly cook the vegetables with the aromats, lemon and bouquet of herbs. Ensure the vegetables do not colour and cook for 2 minutes on a high heat. Add the vinegar and bring to the boil, add the white wine and boil. Add the water and return to the boil before placing the artichokes into the barigoule liquor and gently simmering until cooked – this will take around 25/30 minutes. Allow to cool in the liquid, discard the bouquet of herbs.

Crab Mayonnaise

Pick through the crab to make sure there are no pieces of shell. Bind the crab with the mayonnaise, now add the zest, chives and seasoning. Shouldn’t need lemon juice due to acidity in the barigoule.

To finish

Using a spoon, remove the very centre of the artichoke ‘the choke’. Scrape away the fluffy interior until you reach the solid part of the vegetable. Leave all of the outer leaves intact. Fill the centre of the clean artichoke with the crab mix. To eat, pull the leaves out one by one and eat the very tip. Once all of the leaves are spent, push them back and eat the centre with the crab mix on top. Eat with crusty bread.

Happy cooking, 

Adam