Sep 3, 2023
To say the Leverrier family and their renowned restaurant, Bistro Chez Jean-Pierre, is sorely missed would be an understatement. For many Palm Beachers it was a place of both solace and celebration. A place where one went to enjoy dinner with family and friends, or simply wandered in after a gala in search of good food and a seat at the bar. For more than 25 years Bistro Chez Jean-Pierre was a coveted reservation.
We miss David’s wine recommendations, and his mother Nicole’s willingness to squeeze in a hungry regular—it was a game of chess! Certainly, we miss the place, the chef, and some of his wonderfully delicious dishes from the Dover Sole Meuniere to his warm, crispy bread. The Palm Beach Post’s restaurant critic, Paul Reid, said it best: “This is where adjectives fail, so we’ll keep it simple: Chez Jean-Pierre is simply perfect.” Well, it was.
The Fresh Artichoke Vinaigrette was an expertly cooked whole artichoke, with the choke removed from the heart so the center could be filled with the delicious vinaigrette for dipping. The plate was garnished with squares of roasted red pepper, and delicately chopped chives. We loved to pile the garnish into the center dipping sauce—even Jean-Pierre’s garnish was made with love.
My husband and I have been longing for this dish, its creamy texture is so satisfying; and as with most all Jean-Pierre’s dishes we knew it was made with honest, healthful ingredients, yet felt delightfully decadent.
After several conversations with retired kitchen staff, and the food memories those conversations sparked, I pieced together the recipe. While my husband likes his sauce in a dipping dish, I prefer mine poured into the center à la Chez Jean-Pierre, and always accompanied by hand wipes—ours wrapped in garden herbs with a slice of lemon.
Our beloved restaurant, and the family who created it, are sorely missed, but enjoying our Fresh Artichoke Vinaigrette is comforting—sharing this dish at home sparks so many food memories of happy moments enjoyed with friends and family, celebrations, and late nights at the bar with the Leverriers, who always made a guest feel at home.
Yield: 14 oz or 1 ¾ cups (serves 4-6)
Prep Time: 15 minutes
Cook Time: 40 minutes (including steaming artichokes)
4-6 steamed artichokes, choke removed
1 whole, pasteurized egg
1 medium-sized shallot, chopped
½ sweet white onion, chopped
¼ cup sherry vinegar
½ teaspoon salt
½ teaspoon white pepper
1 lemon, juiced, divided
1 cup olive oil, more if needed
¼ cup filtered water, if needed
1 roasted red bell pepper, diced into squares, for garnish
1 bunch chives, chopped, for garnish
Add egg, shallot, onion, vinegar, salt, and pepper to a non-reactive container. Using an immersion blender, combine ingredients.
Add 2 tablespoons of lemon juice, while blending.
Drizzle in the olive oil, while blending, and continue to blend until the sauce thickens.
When ingredients are combined, taste and add more lemon, salt, or pepper, to taste.
Divide the vinaigrette evenly into serving vessels or poured into the center of each artichoke.
Garnish each plate with roasted red bell pepper and chives.
Be sure to serve with hand wipes, as artichoke leaves are meant to be enjoyed out of hand.
Note: when making your vinaigrette in advance, store in the refrigerator until ready to use, up to 1 day. Add filtered water if sauce is too thick, and blend before serving, or add more olive oil if sauce is too thin, and blend before serving. Leftover sauce is lovely over a fresh cucumber salad.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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