2 cups chicken stock
3 large artichokes, hearts only
2 small cloves garlic
3/4 cup heavy cream
1 sheet gelatin
Salt and pepper to taste
1 egg white, whipped to stiff peaks
1. Place the diced carrot, shallots, celery, leek, lemon, bouquet garni and one-fourth cup olive oil in a heavy-bottom stock pot. Sauté over medium heat for 2 minutes until fragrant. Deglaze the pot with the white wine, chicken stock and 1 1/2 cups water. Add the artichoke hearts and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Remove from the heat and strain the mixture, reserving the liquid. Set aside the vegetables (discard the lemon and bouquet garni) and liquid separately.
2. To make the barigoule, place the liquid in a large saucepan over medium heat and reduce by half. Dice two of the artichokes into one-fourth-inch pieces. Add artichokes and other vegetables to the reduced liquid. Remove from heat and let cool.
3. To make the artichoke foam, place the garlic with the remaining olive oil in a small sauté pan over low heat. Slowly cook until tender, careful not to let it burn, 5 to 7 minutes.
4. Place the reserved artichoke, the cream, garlic and one-fourth teaspoon salt and pepper in a medium saucepan. Simmer over medium heat for 4 minutes. Meanwhile, soften the gelatin sheet in a small bowl of cool water.
5. Remove the cream-artichoke mixture from the heat and purée in a blender or food processor until smooth. Pass the purée through a fine mesh strainer into a large bowl. Whisk the softened gelatin into the mixture until it is dissolved, and then gently fold in the whipped egg white. Place in the refrigerator, covered, for 2 to 3 hours until fairly stiff.
Abalone and assembly
8 whole red abalone
1/2 cup kosher salt
1 cup flour
2 eggs, beaten
1 cup panko bread crumbs, lightly ground in a food processor