Crispy abalone with artichoke foam and barigoule Recipe - Los Angeles Times

Ingredients

• 1/2 carrot, peeled and cut into 1/4-inch dice
• 2 shallots, cut into 1/4-inch dice
• 2 medium celery stalks, cut into 1/4-inch dice
• 1 small leek, white portion only, cut into 1/4-inch dice
• 1 lemon, halved
• 1 bouquet garni (bay leaf, 2 parsley stems, 2 sprigs thyme)
• 1/2 cup olive oil, divided
• 1 1/2 cups dry white wine
• 2 cups chicken stock
• 3 large artichokes, hearts only
• 2 small cloves garlic
• 3/4 cup heavy cream
• 1 sheet gelatin
• Salt and pepper to taste
• 1 egg white, whipped to stiff peaks
• 8 whole red abalone
• 1/2 cup kosher salt
• 1 cup flour
• 2 eggs, beaten
• 1 cup panko bread crumbs, lightly ground in a food processor
• 1 teaspoon unsalted butter
• Sea salt
• Freshly ground pepper
• 1 tablespoon clarified butter
• Artichoke foam, chilled