Braised Bacon-Wrapped Stuffed Artichokes

RECIPE CREATED FOR BRAISER
TIME: 1 hour 20 minutes
SERVING SIZE: 6

RECIPE NOTES

Whole trimmed artichokes are filled with a savory pork and veal stuffing, wrapped in lard and then braised until they are meltingly tender in this luscious French dish from Chef Angie Mar of Les Trois Che Vaux. Braised in dry white wine, the artichokes are awash in seasoning from all sides for a complex vegetable dish rich enough to serve as an entree. And while the final flambé in Vermouth is optional, we recommend you give it a try for that final boost of irresistible flavor and tableside glamour.

INSTRUCTIONS

Fill a large mixing bowl with water and add the lemon. Set aside. Peel off the outer layers of the artichoke leaves. Cut off the entire upper portion of the leaves and the remove the chokes with a spoon. Place each artichoke in the lemon water as you trim them so that they do not brown.

Place a stock pot full of water over high heat, lightly seasoning it with salt. Bring to a boil, then reduce to a simmer. Add the artichokes and blanch until slightly softened, about 8-10 minutes. Drain the artichokes and cool on a wire rack.

Heat a sauté pan with 2 tablespoons of butter over medium heat. Add the mushrooms along with the thyme. Lightly sweat the mushrooms without letting them brown, about 5 minutes. Set aside and discard the thyme.

Combine the pork, veal, heavy cream and chopped parsley in a mixing bowl, whipping lightly with a wooden spoon to emulsify. Gently fold in the mushrooms until combined. Heat a sauté pan over medium and cook a small amount of the filling to test the seasoning. Season to taste with salt and pepper as needed.

Fill the artichokes with the raw stuffing. Wrap the stuffed artichokes in lard and secure with butcher’s twine.

Place a brasier with the remaining 2 tablespoons of butter over medium heat. Add the artichokes and season with salt and pepper. Lightly brown the artichokes on all sides, about 6 minutes. Remove the artichokes and add the white wine to deglaze the pan, scraping with a wooden spoon, about 2 minutes. Place the artichokes back into the brasier.

Reduce the heat to low and place the lid on the brasier. Cook the artichokes gently until softened and the stuffing is cooked through, about 30-45 minutes. Artichokes can be served immediately or flambéed tableside.

To flambé, place the vermouth in a small sauce pot. Ignite the vermouth and pour over the artichokes while still in the brasier. Let the alcohol burn down and incorporate into the sauce, about 2-3 minutes.