Today we suggest you a colorful and flavorful recipe featuring artichoke confit, artichoke puree and Bayonne ham. A creation was imagined by Chef Laurent Lemal, who was part of the Team representing France to compete in the Bocuse d’Or – 2017 Edition. Who said a sandwich cannot be gourmet?

Step 1 : Artichoke barigoule puree

Ingredients

• 12 poivrade artichokes
• 100 ml olive oil
• 150 g diced carrot
• 150 g diced celeriac
• 150 g diced onion
• 150 g diced smoked bacon
• 200 ml white wine
• 1L chicken stock
• 3 cloves of garlic
• 1 sprig of thyme

Procedure

1. Begin by preparing the artichokes. Heat the olive oil, add the artichokes and the aromatic vegetables and sweat them all well.
2. Deglaze with the white wine, reduce, add the chicken stock and cook until the juice has completely reduced.
3. Take out the artichokes, keep the aromatic vegetables and the highly reduced juice for the butter.
4. Blend the artichokes to obtain a smooth puree, adjust the seasoning and chill.

Step 2 : The barigoule butter

Ingredients

• 200 g butter
• 200 g cooked barigoule vegetables
• 50 g reduced barigoule juice
• 3 g salt

Procedure

Cream the butter until soft, add the barigoule vegetables, salt and the reduced juice to the butter, blend well and shape.

Step 3 : The slow-cooked artichokes

Ingredients

• 10 large artichokes
• 1 L olive oil
• 5 cloves of garlic
• 1 sprig of thyme

Procedure

1. prepare the artichokes then keep them in water with lemon juice.
2. Heat the oil with the garlic cloves and thyme up to 85°C and add the artichokes. Cook at this temperature for 45 mins.
3. Remove the artichokes and put them in the fridge to cool down.

Step 4 : The Garnish

Ingredients

• 20 slices of Bayonne-type ham
• 150 g rocket
• 150 g Ossau Iraty (sheep-milk cheese) shavings
• 50 g roasted pine nuts

Procedure

1. Cut the bread in half, spread it with the barigoule butter, cover with artichoke puree and raw ham
2. then put on the slow-cooked artichokes, rocket and Ossau Iraty shavings and garnish with roasted pine nuts.

And you, how do you surprise your clients with a sandwich?