I wanted to play around with a classic preparation called "artichoke barigoule" for a future wine dinner. Classically i've always stewed artichokes with garlic, fennel, celery, carrots, mushrooms, and onions in white wine and stock. For this version I refined the classic stew and made a mushroom consomme (clarified broth) and braised the vegetables in much larger pieces. It was served at room temperature and garnished with some spicy onion shoots that gave the soup a great finish. I still think the deconstructed technique is one of the most fun ways of revisiting a classic but it may be time to start calling it something else.