Artichokes and salsify cooked in Barigoule:

1 lemon

8 artichokes, turned and peeled, covered in acidulated water.

¼ c evoo

1 horse carrot peeled sliced in half and then julienned on the bias.

1 Spanish onion, julienned. 

2 stalks of celery julienned on the bias.

3 clv. of garlic sliced thin

3 sprigs of thyme

1 tsp kosher salt

1 cup white wine

1 qt. of vegetable stock

Parsley stems

Method of Preparation:

Cut 1 lemon in half and squeeze the juice from the lemon into 1.5 Qts of water.  Remove the outer leaves of the artichoke. Next, cut the top of the artichoke off using a serrated knife.  The goal is to slice through the leaves leaving about a quarter-inch of the base of the leaves and exposing the top of the choke (the fibrous section in the center on top of the heart). Then using a peeler or a good vegetable peeler, peel away the outer fibrous (darker green) parts of the base of the artichoke and stem.  Next, cut in half and using a spoon or a melon baller, carefully remove the rest of the fibrous choke from the top of the heart and place into the acidulated water.  Clean the rest of the artichokes and place in the water.

Next in a saucepan over medium heat, add the evoo and garlic.  Gently simmer the garlic until golden brown and then add the rest of the vegetables, thyme, parsley stems and salt.  Sweat the vegetables stirring occasionally for about 10 minutes until the onions are soft and translucent.  Then add the white wine and reduce until almost dry.  Add the vegetable stock and cleaned artichokes and cover with a cartouche (parchment paper, cut in a circle to meet the width of the pot).  This allows for more even cooking and still allows for steam to escape.  Cook the artichokes until they are knife tender.  Usually takes about 10 to 15 minutes once the Barigoule comes up to a simmer.  Once the artichokes are cooked you can assemble the rest of the recipe or cool down in the liquid for later. The artichoke half should each be quartered lengthwise.

Salsify:

4 pc. Peeled and placed in acidulated water.

2 cups milk

1 tsp salt.

Method of Preparation:

Place the peeled salsify in a saucepot and cover with milk.  Add the salt and place on the stove over medium-high heat.  Bring to a simmer and poach the salsify until tender.  Usually, you can tell the salsify is cooked when it begins to bend gently or knife tender.  Once the salsify is cooked remove from the milk and allow to cool.  Then slice on the bias and reserve for later use in the recipe.

Assembly of the final dish:

1 tbsp. blended oil

1 to 2 cups of oyster mushrooms destemmed and peeled into uniform pieces.

2 tbsp. julienned shallots

2 cups of the cooked artichokes

Salsify cut on the bias

1 cup of the mirepoix vegetables from the Barigoule

1 tsp of sherry vinegar

1 tsp lemon juice

4 cups of Barigoule liquid

2 cups spinach

¼ c parsley leaves

2 Large Plump Oysters

Kosher salt and pepper to taste

Method of Preparation:

In a heavy bottom sauce pot heat the oil until smoke point is just reached.  Add the oyster mushrooms and cook stirring occasionally until the mushrooms are golden brown and slightly crispy.  Next turn the heat down to medium and add the shallots.  Cook for a few minutes until shallots are translucent and then add the artichokes, salsify, vegetables, sherry vinegar, lemon juice, and the liquid.  Bring to a simmer and adjust the seasoning add in Oysters.  Once you are ready to serve, add the spinach and the parsley leaves.

Simmer for 1 minute and portion into 4 bowls.  Top with the cooked black bass

Seared Black Bass:

4 black bass filets, descaled.

1 tbsp blended oil

4 sprigs of thyme

1 tsp. lemon juice

½ tsp. sherry vinegar

2 to 3 small cubes of butter

Kosher salt and white pepper

Method of Preparation:

Heat a cast-iron pan over medium-high to high heat.  Add the oil and when the oil is almost to smoking point ready the fish.  First using a paper towel, blot dry the skin side of the black bass.  Next season the skin with salt and white pepper.  When you see the oil begin to smoke place the bass into the cast iron skin side down.  Using a fish spatula, gently apply firm pressure to the back side of each of the bass filets.  You are attempting to flatten out the filet allowing for all of the skin to be in contact with the cast-iron to allow for an even sear.  Once the cast iron returns to smoke point reduce the heat to medium.  As the fish cooks the skin will relax a bit, you will not have to keep as much pressure.  Once you begin to see the edges of the bass caramelizing and turning golden brown you know you are getting close.  Begin to gently lift the filets to check the sear.  Once the desired sear is reached, turn off the heat, season the back half of the fish and add the butter, thyme, lemon and sherry vinegar.  Be careful as the oil will still be pretty hot and it may splatter.  I usually add the butter and allow to melt for a few seconds and then add the liquid and thyme directly onto the butter.  Gently swirl the pan and then carefully flip over each of the filets.  They can remain in the pan for only about 1 to 2 minutes before they are fully cooked.  Serve immediately over the artichokes and broth.