Artichokes à La Barigoule A Classic Recipe From Provence Food

ARTICHOKES à LA BARIGOULE A CLASSIC RECIPE FROM PROVENCE

Steps:

• Fill up a medium bowl with water and add the lemon juice.
• Clean the artichokes: cut off top 1/3 of the artichoke, including spiny tops.
• Remove the outer leaves by peeling them back until they snap.
• Using a paring knife, peel stem to remove the fibrous outer layer.
• Remove any remaining tough, fibrous, dark green parts on the outside of the artichoke heart.
• With a spoon, scoop out the chokes and clean the inside of the artichoke.
• Immediately put artichokes in a bowl of water with lemon.
• In a medium sauté pan, warm up the olive oil and bacon.
• When the fat the starts to render, add the onion and cook for 5-6 minutes until it starts to soften.
• Add the carrots and cook for 3-4 minutes.
• Add the garlic and continue cooking for 1 minute.
• Drain the artichokes, shaking off any excess water, and add them to the pan.
• Add the thyme, bay leaf, parsley, and 1 teaspoon salt. Stir well.
• Add the wine and cook for 2-3 minutes until the alcohol evaporates. Lower the heat, cover, and cook 40-45 minutes, until the artichokes can easily be pierced, adding a little water if they dry out.
• Discard the bay leaf, adjust seasoning to taste, add a grinding of black pepper, and transfer to a serving dish.
• Serve warm.

ARTICHOKES A LA BARIGOULE

Steps:

• Fill a large bowl with water, and add lemon juice. Peel the dark green outer leaves from the artichokes, and peel stem to remove fibrous outer layer. Cut off spiny tops of leaves. Cut artichokes lengthwise into quarters, and remove chokes. Immediately add artichokes to water.
• In a large pot, warm olive oil over medium low heat. Add the garlic, parsley stems, onion, fennel, carrots and celery. Season lightly with salt and pepper. Gently cook vegetables until onions are translucent but not brown, stirring frequently, about 10 minutes. Add white wine, and cook until reduced by 3/4.
• Add artichokes to pot, and pour broth or water over them. Bring to a boil, then reduce heat and simmer, covered, until artichokes are tender, offering no resistance when pierced with a knife, about 35 minutes. Taste and adjust seasoning if necessary. Discard parsley stems. Add whole parsley leaves to pot, and let wilt slightly. Spoon artichokes and vegetables onto plates with a little of the cooking liquid.