Total time: About 1 hour, 45 minutes

Servings: 4

Note: Adapted from Jason Tuley of Square One. Live abalone is available at Korean markets, select Japanese markets and 99 Ranch stores. To get to the heart of the artichoke, peel off the outer leaves and spoon out the center "choke." Use a vegetable peeler and/or paring knife to trim and remove the woody, outer skin of the artichoke, but keep as much of the stem as possible. Reserve leftover artichoke foam for another use.

Artichoke foam and barigoule

1/2 carrot, peeled and cut into 1/4 -inch dice

2 shallots, cut into 1/4 -inch dice

2 medium celery stalks, cut into 1/4 -inch dice

1 small leek, white portion only, cut into 1/4 -inch dice

1 lemon, halved

1 bouquet garni (bay leaf, 2 parsley stems, 2 sprigs thyme)

1/2 cup olive oil, divided

1 1/2 cups dry white wine

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