Salad of Artichoke and Potato with Barigoule Vinaigrette, Ham Hock and Garlic Aioli



  • 8 ea medium artichokes
  • 2 ea carrots, slices 1/4" thick
  • 1/4 ea onion julienne
  • 4 ea slices smoked bacon
  • 2 cups extra virgin olive oil
  • 2 ea lemons
  • 8 ea cloves of garlic
  • 1 qt water


  • 1 head frisee
  • 2 bunch watercress
  • 1 ea medium Idaho potato
  • 1 qt frying oil
  • 8 ea smoked ham hocks
  • 2 tablespoons olive oil
  • 2 tablespoons lemon


  • 2 ea cloves of garlic (maybe 3)
  • 1/2 cup canola oil
  • 1/2 cup olive oil
  • 2 ea egg yolks
  • Salt and pepper to taste
  • 1 oz water


  1. Make lemon water
  2. Turn the artichokes
  3. Braise the artichokes in all the oil with the bacon, onions, garlic and carrots until tender
  4. Remove the artichokes and the vegetables, reserve with the bottoms.
  1. Whisk the oil slowly into the finely minced garlic and egg yolk
  2. Let sit overnight, thin with water.
For Salad and Ham Hocks
  1. Boil the ham hocks until tender, about 2 hours. Reserve.
  2. Cut the potatoes into batonnet 1% X 1/4 X 1 1/2 " (French fry cut)
  3. Blanch at 275 degrees until tender, drain and reserve.
  4. To assemble, refry the potatoes at 375 degrees until golden and crisp.
  5. Reheat the ham hocks in the fryer crisp skin.
  6. Place the hock on the plate.
  7. Place the artichoke on the salad of frisee and watercress drizzled with olive oil and lemon.
  8. Drizzle with the aioli.
Print Recipe

Michael Kornick
MK and MK North

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