Artichokes, both globe and baby, are an expensive ingredient and it is important to cook them with care. Cooking artichokes sous vide gives a consistent result as the temperature of the water remains the same throughout, unlike when cooking conventionally on a stove when the amount of heat must constantly be adjusted to control the cooking process.
Here we provide a basic recipe for a barigoule to add to the vacuum bag when cooking the artichokes.
For instructions for preparing globe artichokes, look at our easy-to-follow guide.
For a much sharper flavour, Nuno Mendes cooks his artichokes in straight white wine, omitting the water altogether.
Martin Wishart makes a classic Artichokes barigoule and Tom Aikens’ Poached turbot with artichokes and Sauternes velouté is an upmarket supper.Marcus Wareing Queen Anne’s artichoke tart is refined and rich.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in