Smoked Goose Breast in artichoke à la Barigoule

Cook the peeled violet artichokes in a white wine stock with some garlic, thyme, bay leaf, salt and pepper. Cut them into quarters and put the equivalent of 2 artichokes on each plate, some cherry tomato quarters, the black olives and then put on 4 slices of breast.

Add some basil shoots, thyme flower, chives and chopped green onion stems. Drizzle some olive oil and balsamic vinegar over it all, and then add salt, pepper and chili.

Chop up the white parts of the bunched onions and sweat them off in olive oil. Add the remaining eight violet artichokes and add the white chicken jus.

Leave to cook for around twenty minutes, add cream, mix well and adjust the seasoning. In a small dish, place one artichoke quarter, three cherry tomato quarters and a slice of goose breast. Add a few herbs.

Before serving, pour this iced gazpacho over the salad.