GLOBE ARTICHOKE. HOT SAUCE.
Barigoule Globe Artichoke. Fermented Hot Sauce. Parsley Oil.
Sopley Globe artichokes are braised with a traditional French cooking method known as barigoule. Our chefs cook them down in a mixture of water, white wine vinegar, salt and sugar & sliced onion - both cooking and preserving the veg at the same time. This allows the artichokes to become soft and delicious whilst retaining a light acidity. This plate is finished off with a fermented fermented tomato sauce and a dash of herb oil.