FB Solution - Bakery Facilities Limited. Unit 2201, 22/F, Tsuen Wan Industrial Centre. 220-248 Texaco Road, Tsuen Wan, New Territories, Hong Kong


FB Solution-香港新界 荃灣德士古道220-248號荃灣工業中心22樓2201室


Bakery Facilities Food Trading (Shenzhen) Company Limited Room 2302, Cun Jin Building, No 3005, Dongmen Nan Road, Luohu district, Shenzhen


法念食品贸易(深圳)有限公司 深圳市罗湖区东门南路3005号寸金大厦2302室

Hong Kong / Macau


November 6, 2019

Recipe ideas: The ArtiSHOW

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

  • 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
  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

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

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

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

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

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