Artichoke and Idaho Potato Salad with Barigoule Vinaigrette, Ham Hock and Garlic Aioli

RH Staff

Yield: 8 servings.

BARIGOULE:
8 medium artichokes
2 carrots, sliced 1/4 in. thick
1/2 onion, julienne
4 slices smoked bacon
2 cups extra virgin olive oil
2 lemons
8 cloves of garlic
1 qt. water

SALAD:
1 head frisee
2 bunches watercress
1 medium Idaho Potato
1 qt. frying oil
8 smoked ham hocks
2 Tbsp. olive oil
2 Tbsp. lemon

AIOLI:
2 cloves of garlic (or 3, to taste), finely minced
1/2 cup canola oil
1/2 cup olive oil 2 egg yolks to taste, salt and pepper 1 oz. water

For Barigoule: Make lemon water. Turn the artichokes in it, then braise them in oil with the bacon, onions, garlic, and carrots until tender. Remove artichokes and vegetables. Reserve with the bottoms.

For salad: Whisk oil slowly into finely minced garlic and egg yolk. Let mixture sit overnight in refrigerator; thin with water.

Boil ham hocks until tender, about 2 hours. Reserve. Cut potato into batonnet 1/4 in. x 1/4 in. x 1 1/2 in. (french fry cut). Blanch at 275° until tender, drain and reserve. To assemble, refry the potatoes at 375°F until golden and crisp. Reheat ham hocks in the fryer to crisp skin. Place the hock on the plate. Place the artichoke on the salad of frisee and watercress, drizzled with olive oil and lemon. Drizzle with aioli. Serve.

From: Chef Michael Kornick, MK, Chicago.