Pan-fried Petit Artichokes, Yukon Mash with Creamed Leeks and Chanterelles

A mouthful you say?

You better believe it! I have successfully completed my 3rd quarter of culinary school and wanted to treat myself to a rich and satisfying dinner.

My inspiration was derived from a trip I made to what may become my favorite grocer yesterday. I came home with an assortment of goodies to include these beauts:

Now, I grew up eating artichokes and have an abiding love for them. However, my mother's preparation usually entailed boiling the daylights out of them and serving them with some mayo. I feel that you showcase the flavor of the artichokes with that simple preparation, but it also falls a little flat. So I've been experimenting by using other techniques, but, until now, have never pan-fried them. If you haven't done this yet, you are surely missing out. I blanched them for a short time then sauteed them in a small amount of butter. This resulted in a nutty flavor I had never before associated with artichokes, but thoroughly enjoyed :) The sauce was velvety and ideal for sopping up with the artichoke leaves. It also had a subtle brightness from the lemon zest that cut the heaviness of the potatoes. And the leeks....I absolutely love them...they were sweet, crunchy and heavenly accompanied by the chanterelles and potatoes. I hope you try this dish some time, I really don't think you'll be disappointed.


Pan-fried Petit Artichokes, Yukon Mash with Creamed Leeks and Chanterelles
Serves 1

1 Yukon potato, about 1/4 lb, chopped into large chunks or "large dice"

2 Tbs butter, unsalted

2 Tbs Heavy cream

3 Petit artichokes, halved

1 Leek, tender light green portion, cut into 1/8" rings, rinsed well (top dark green portion can be used to flavor stocks or your sauce)

Sauce:
1 cup Vegetable stock

1 clove Garlic, roughly chopped

1 oz Chanterelles, dried

2 oz Vermouth, extra dry

1 sprig Rosemary

1 tsp Lemon zest

1 Tbs Butter, unsalted

1 Tbs All purpose Flour

1. In a small saucepot, bring the stock, vermouth, lemon zest, rosemary, garlic and chanterelles to a simmer over low heat and let reduce by half. This will take about 20 minutes or so.
2. Meanwhile, briefly blanch the artichokes in boiling water, 3 to 5 minutes in a medium saucepot. Immediately drain and rinse the artichokes under cold water to stop the cooking and set aside.
   
3. Bring enough water to cover the potatoes to a boil and cook until they are easily pierced with a fork, about 7-10 minutes. Drain and immediately mash with 1 Tbs butter and 1 Tbs heavy cream. Cover and set aside.
   
4. While the potatoes are boiling, you can get most everything else done:
   
5. Make a blonde roux with the 1 tbs of butter and 1 tbs of AP flour in a small saucepan over low heat. Once the stock has reduced, strain with a fine-mesh strainer and return to the saucepot, saving the chanterelles, but discarding the rest of the flavoring ingredients.
6. Add about half of the roux to the sauce and stir over low heat. If the sauce seems runny, add a bit more roux until it is slightly runnier than gravy. If it is too thick, you can add a small amount of stock.
7. In a small saucepan, heat 1/2 Tbs butter over low heat and add the leek rings and sweat them for about 2-3 minutes, maintaining some crunchiness. Add 1 Tbs heavy cream and let that warm up for a minute, then turn off the heat and set aside.
   
8. Congrats! Your supporting elements have been completed :) Now warm a little bit of butter in a small saucepan over medium-high heat and lightly fry the artichoke halves until they are golden brown, about 2 minutes.
9. Check everything for seasoning and add salt (and white pepper, if you'd like) if necessary. Serve immediately :D

I realize that most of you might consider this to be too butter (i.e. fat) heavy to serve as a weeknight meal, but it can easily be scaled up and served on a more special occassion.

Bon appetit!