Globe Artichokes À la Barigoule, Spring Garlic, Flat - Leaf Parsley, and Shaved Serrano Ham from Und

Name: Globe Artichokes À la Barigoule, Spring Garlic, Flat - Leaf Parsley, and Shaved Serrano Ham from Und
Ingredients: Minced flat-leaf parsley; 25 grams extra virgin olive oil; 12 honshiminji (beech) mushrooms, with some stem still attached; Canola oil; Parsley shoots; Shavings of serrano ham; 8 white pearl onions, peeled; 8 red pearl onions, peeled; granulated sugar; Extra virgin olive oil; Red wine vinegar; Champagne vinegar; 8 grams balsamic vinegar; 8 medium (36 count) globe artichokes; 5 grams minced garlic; 2 globe artichoke hearts, cut into ¾-inch pieces; 70 grams dry white wine, such as Sauvignon Blanc; 150 grams Chicken Stock; 150 grams White Veal Stock; 8 Thumbelina carrots; 4 cipollini, peeled; 1 stalk spring garlic; 30 grams extra virgin olive oil; 40 grams thinly sliced carrot; 35 grams thinly sliced shallot; 30 grams thinly sliced onion; Kosher salt; 30 grams serrano ham, cut into ¼-inch dice

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Artichokes à la barigoule is a type of stew, and stewing is almost always suited to sous vide. A perfect barigoule can be a little tricky, requiring some experience to get the cooking of the...

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