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Poached Artichoke Salad with Lemon-Garlic Vinaigrette
Stolen on: June 23, 2004
Located in the heart of metropolitan Denver in a happening part of town called Cherry Creek North is the JW Marriott’s signature restaurant, Mirepoix. The word “mirepoix” means a mixture of carrots, onions and celery used to flavor stocks, sauces, and soups. For Executive Chef Bryan Moscatello, “Mirepoix” symbolizes the foundation of flavor reflected in his bright and straightforward cuisine with an emphasis on fresh, seasonal ingredients. For this summer, the dinner menu is keenly divided into “Raw,” “Poached” and “Grilled” items. The menu reflects cooking techniques used for the center-of-the-plate items that best complement those items in season. From the “Poached” menu, Moscatello shared with us his recipe for Artichoke Salad.
About the chef: 
Co-owner and Executive Chef, Bryan Moscatello, has become known for his innovative American cuisine with a whimsy, flair for fun. Mirepoix and Bryan ’s other restaurant, Adega Restaurant + Wine Bar -- where the food can be described as “lusty yet refined” cooking -- compliment each other in contrast but maintain the similarity that they are established among the elite in Denver ’s growing dining scene featuring menus that are constantly evolving. In addition to being selected as one of Food & Wine magazine’s Best New Chefs of 2003, Bryan was also named Denver ’s 5280 Magazine’ s 2004 Chef of the Year.
Mirepoix
150 Clayton Lane
in the JW Marriot Hotel
Denver , Colorado
303.253.3000
| Poached Artichoke Salad with Lemon-Garlic Vinaigrette | ||
| Mirepoix | ||
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$8 on the menu at Mirepoix, $7.06 to make at home. This is a 4-part recipe:
Artichoke Ingredients Trim all the leaves and peel the stem. Remove the heart with a spoon. Place the artichoke heart in the simmering Wine Bouillon and cook for 25 to 35 minutes or until tender. Cool the artichokes by placing the Portobello Mushrooms with the hot bouillon into an ice bath. Cooling the artichokes in this fashion will allow them to finish cooking as well as absorb more flavor from the bouillon. Once the artichokes have cooled, remove them from the liquid and strain the bouillon into a sauce pan. Trim the artichoke base so that it has a flat artichoke bottom. Place the artichoke bottoms in the strained bouillon and reserve for service. Place Portobello Mushroom on top and top with Parmesan Sauce.
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