Purple Artichokes
- 4 baby purple artichokes, trimmed and cleaned
- 1 lemon (halved)
- 1 tbsp olive oil
- Salt to taste
Purple Artichoke, Sweet & Sour Asparagus, Beurre Blanc and Caviar
Alexis Gauthier
28th April 2025
Purple Artichoke, Sweet & Sour Asparagus, Beurre Blanc and Caviar
70 min
Seasonal vegan dish from Gauthier Soho.
Ingredients
sweet and sour white asparagus
- 8 spears white asparagus, peeled
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp olive oil
- Pinch of sea salt
Vegan Beurre Blanc
- 1 small shallot, finely minced
- 100ml dry white wine (vegan)
- 1 tbsp white wine vinegar
- 2 tbsp soy cream
- 100g vegan butter (cold, cubed)
- Salt & white pepper to taste
- Optional: 1 tbsp nutritional yeast for depth
Method
Prep the Artichokes
Trim the outer leaves of the purple artichokes and cut the tops.
Rub with lemon to prevent browning.
Panfry and add vegetable bouillon. Cook for 5 minutes or until tender.
Slice in halves. Sear cut-side down in a hot pan with olive oil and a pinch of salt until golden.
Sweet & Sour Asparagus
Boil white asparagus with salted water for 3 minutes.
In a shallow pan, combine vinegar, maple syrup, olive oil, and salt.
Add asparagus and gently simmer for 8–10 minutes until tender but firm.
Allow to marinate in the warm liquid for 10 minutes off heat for flavour infusion.
Vegan Beurre Blanc
In a small saucepan, reduce shallots, wine, and vinegar over medium heat until nearly dry (about 2 tbsp liquid remains).
Stir in cream and reduce heat to low.
Whisk in cold vegan butter, a few cubes at a time, creating a glossy emulsion.
Season with salt, white pepper, and optional nutritional yeast.
Strain for a smooth finish (optional).
Assembly
Spoon beurre blanc into a shallow plate.
Artfully arrange the seared artichokes and asparagus over the sauce.
Garnish with vegan caviar.
Finish with micro herbs.
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