Millcroft Inn & Spa’s Artichoke Panaché

This spring‑inspired recipe brings together tender artichokes, velvety vegetable risotto, and the earthy richness of black truffle vinaigrette. Light yet indulgent, it’s a dish that feels perfectly suited to the changing season. Courtesy of Executive Chef Nicolas Petitjean, this Warm Artichoke Panaché is ideal for spring entertaining or a refined weeknight meal.

Warm Artichoke Panaché with Vegetable Risotto and Black Truffle Vinaigrette

Serves 4 people 

Ingredients:

4 large or 12 small Artichokes
3 tbsp Extra virgin olive oil
1 medium Yellow onion, thinly sliced
1 large Carrot, peeled and cut crosswise into thin rounds
3 medium cloves of Garlic
Kosher salt
1 cup Dry white wine
3/4 cup Homemade chicken stock or low-sodium broth (or vegetable stock, if desired)
3 sprigs Flat-leaf parsley, 2 sprigs thyme, 1 bay leaf, tied together into a bundle with kitchen twine
1 tbsp Unsalted butter
Freshly ground black pepper
Large pinch minced flat-leaf parsley, for garnish

Method:

1. Prepare the artichokes by snapping off the outer leaves, trim the stems, and remove the choke to reach the pale green hearts then slice them (often lengthwise or in quarters).
2. Fill a large bowl with water; halve and squeeze 2 lemons into it.
3. If using large artichokes, clean them down to the hearts. If using small artichokes, trim them. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
4. Cook the artichokes (panaché/barigoule style): Gently cook the prepared artichokes by stewing them in a classic barigoule – an aromatic broth of white wine, olive oil, lemon, herbs and stock – until tender and fragrant. 
5. Artichoke Barigoule A traditional French preparation, often associated with fine dining restaurants such as Le Bernardin, and frequently served as an accompaniment to fish or seasonal vegetables.
6. In a 3-quart sauté pan or saucier, heat olive oil over medium heat until shimmering. Add onion, carrot, and garlic, and cook, stirring frequently, until just starting to soften, about 4 minutes. Nestle cleaned artichokes and their stems on top, then add white wine and bring to a simmer; lower heat to maintain a gentle simmer and cook for 4 minutes.
7. Add stock, season lightly with salt, and return to a simmer.
8. Add herbs. Cover and cook at a gentle simmer until artichokes and other vegetables are tender enough to easily slide a fork through them, about 25 minutes (cooking time will vary depending on the age and size of artichokes; if liquid level ever gets too low, add a little more water).
9. Remove the artichoke from the barigoule and let them rest until warm, then slice artichokes in thin slices.

Ingredients for Risotto: 

6 – 8 cup Vegetable stock
3 tbsp Olive oil
1large Shallot, thinly sliced
Kosher salt
2 cup Risotto rice
1Lemon, zested and juiced
¼ cup White wine  

Method for Risotto:

1. In a medium-sized saucepan, heat the vegetable stock over low heat and keep warm.
2. In a large, heavy-bottomed skillet heat 3 tablespoons of olive oil over medium heat. Add the sliced shallots, a generous pinch of salt, and mix with a wooden spoon or spatula. Lower the heat slightly and cook, tossing often until the shallots are sweet and soft but not brown, about 3 minutes.
3. Add the rice all at once and toss to coat in the olive oil. Continue cooking until the rice is lightly toasted and slightly translucent, about 3 minutes. Pour in the lemon juice and wine and stir until completely absorbed. Begin adding the warm vegetable stock, starting with 2 healthy ladles, stirring frequently until its mostly absorbed. You can add more stock when you can draw the spoon through the rice and it holds a line for a few seconds. Add the stock, a couple ladles at a time, stirring slowly, looking for a soft simmer. If you cook the risotto too quickly, it will cook unevenly, if you cook it too slowly, you’ll end up with mush…an hour later. The entire process should take only 20 minutes.
4. Begin tasting the rice after 5 or so cups of the stock have been absorbed. It should be creamy with only a tiny amount of “bite”. If you’ve used up all 8 cups of stock, and the rice is still not done, simply add water to finish the process. After the rice is completely cooked remove it from the heat. Check the risotto for seasoning and consistency. It should slowly spread on a plate when served, not stand in a mound. If its too stiff, add a bit warmer liquid.

Ingredients for Truffle Vinaigrette:

3 tbsp Cold-pressed olive oil
1 tbsp White wine vinegar
½ tsp Dijon mustard
¼ tsp Raw honey (from local island hives)
1 small Garlic clove, minced
¼ tsp Fine sea salt
Freshly cracked black pepper
1-2 tsp Fresh black truffle, finely grated

Method for Truffle Vinaigrette:

1. In a small bowl, combine the olive oil, white wine vinegar, Dijon mustard, honey, and minced garlic.
2. Whisk until smooth and well emulsified, then season with sea salt and freshly cracked black pepper to taste.
3. Just before serving, gently fold in the freshly grated black truffle, adjusting seasoning as needed.

To assemble, place the warm artichoke hearts over the risotto, finishing with a drizzle of black truffle emulsion.