Chef William Bradley, Addison Restaurant

(Serves 4)



½ cup of extra virgin olive oil

2 whole shallots (peeled and sliced)

5 whole garlic cloves (crushed)

10 sprigs of thyme

10 leaves of basil

4 globe artichoke hearts (cleaned and peeled)

1 cup of dry white wine

4 cups of chicken stock

½ cup of mayonnaise

2 tablespoons of lemon juice

1 teaspoon of piment d’espelette

1 teaspoon of Dijon mustard

4 easter egg radishes

Salt and pepper to taste


Method for Artichokes:

Heat olive oil in a wide medium sauce pot, add the shallots and garlic and cook over low heat for 1 minute, stirring occasionally. Add wine and chicken stock and simmer on low for 10 minutes to allow the flavors to infuse. Strain cuisson and chill until cold.


Place the 4 artichokes in a single layer bag and add the cuisson, herbs and vacuum pack on high. Cook the artichokes in a sous vide machine at 105˚F for 1 hour. Remove from machine and place in ice bath to chill artichokes.


Method for Lemon Aïoli:

Add mayonnaise, lemon juice, piment d’espelette and Dijon mustard into a small bowl, sprinkle with sea salt and mix thoroughly.


To serve:

Remove artichokes from sous vide bag and place on 4 chilled plates. Place a tablespoon of lemon aioli evenly on each artichoke using a cake spreading knife. With a mandolin, shave radishes paper thin and shingle them around each artichoke and season with sea salt to finish.