Carciofo Brasato, Guancia di Vitello, Crema di Topinambur, Gremolata Croccante e Fondo al Vermouth (Italian Braised Artichoke with Veal Cheek and Jerusalem Artichoke)

15 hours ago
3 min read

Slow braised veal cheek provides gelatinous richness beside artichoke that has its own braise, sear and cooking liquid in the sauce. Jerusalem artichoke brings earthiness, crisp gremolata brings lift and dry vermouth keeps the jus aromatic.

Serves: 4 · Preparation Time: 50 minutes · Cooking Time: 3 hours · Total Time: about 4 hours · Difficulty: Advanced

Ingredients

For the Veal Cheek

2 lb veal cheeks, trimmed (900 g)
2 tbsp extra virgin olive oil (30 ml)
Carrot, celery, onion and garlic
1 tbsp tomato paste (16 g)
1 cup dry vermouth (240 ml)
2 cups veal stock (475 ml)
Thyme, rosemary and bay

For the Artichokes

4 large globe artichokes
2 lemons
3 tbsp extra virgin olive oil (45 ml)
Garlic, shallot, white wine, vegetable stock and thyme

For the Jerusalem Artichoke Cream

1 lb Jerusalem artichokes (450 g)
1 tbsp unsalted butter (14 g)
1/2 cup whole milk (120 ml)
1/2 cup heavy cream (120 ml)
1 tbsp Parmigiano Reggiano (10 g)

For the Gremolata

1/3 cup panko breadcrumbs (25 g)
1 tbsp extra virgin olive oil (15 ml)
Parsley
Lemon zest
Small amount fresh garlic

For the Jus

Reserved veal braising liquid
1/2 cup artichoke braising liquid (120 ml)
Dry vermouth
Red wine vinegar
Cold butter

Preparation

Braise Veal Cheeks

Sear cheeks deeply, brown mirepoix, cook tomato paste, deglaze with dry vermouth, add stock and herbs and braise covered at 325°F (165°C) for 2 1/2 to 3 hours until fork tender.

Braise and Sear Artichokes

Cook halves separately with wine, stock and thyme about 20 minutes, then sear cut side down until deeply golden at service.

Make Jerusalem Artichoke Cream

Cook topinambur gently with butter, milk and cream, blend with Parmigiano and strain.

Finish Jus and Gremolata

Reduce strained veal liquid with artichoke liquid, vermouth and vinegar and finish with cold butter. Toast panko in olive oil, then add parsley, lemon zest and restrained garlic.

Glaze Cheek

Warm serving portions in vermouth jus until lacquered and glossy.

Professional Technique

The meat is prevented from taking over because artichoke has its own cooking process and its liquid becomes part of final jus. Vermouth bridges herbal artichoke notes to meat more naturally than a simple wine reduction.

Chef Tips

Trim cheeks carefully.
Brown meat deeply.
Keep topinambur cream silky.
Do not rush sauce reduction.
Keep gremolata crisp until plating.

Common Mistakes

Underbraising cheek.
Overcooking artichokes.
Making jus too heavy.
Using too much Jerusalem artichoke cream.
Adding gremolata early.

Plating

On a deep charcoal plate, make a narrow oval of Jerusalem artichoke cream, place a lacquered veal cheek partly on it and position two roasted artichoke halves at different heights. Spoon vermouth jus in a broken pool and add gremolata only on selected edges.

Wine Pairing

Barbera d’Alba DOC, whose bright acidity cuts gelatinous veal richness while red fruit and savory notes support artichoke and vermouth. Serve at 57°F to 61°F (14°C to 16°C).

Storage & Reheating

Veal cheeks and jus may be made 2 days ahead; braise artichokes and make topinambur cream a day ahead. Sear artichokes and add gremolata only at service.