Halibut A La Barigoule Food
ARTICHOKES A LA BARIGOULE
Shallots, with carrots and cubes of pancetta, provide a base for a sauce poured over baby 'chokes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 15
Steps:
- Trim artichokes; leave stems on, and remove tough outer leaves, leaving pale-green edible ones. Neatly pare base and stem; cut off very top of artichokes. Rub with cut lemon; squeeze juice from lemons into ice water, and add lemon halves and artichokes.
- In Dutch oven, cook pancetta in oil over medium heat until brown and crisp and fat is rendered, about 10 minutes. Remove pancetta with slotted spoon; reserve. Add shallots and garlic; cook 5 minutes, stirring and picking up brown bits from bottom, until golden.
- Add carrots, thyme, bay leaves, salt, and pepper to Dutch oven; cook until just tender, 4 to 6 minutes. Add wine and stock, and stir until boiling. Place artichokes on bed of vegetables; cover, and simmer on medium-low heat until tender, stirring, 20 to 30 minutes. If liquid has evaporated, add 1/2 cup additional chicken stock. Raise heat, reduce liquid just to thicken slightly, and adjust seasoning with salt and pepper. You should end up with a slightly thickened, rich brown liquid. Stir in parsley and reserved pancetta.
- Place the artichokes on a deep serving platter or bowl, and spoon the vegetables and sauce over artichokes. Drizzle with the balsamic vinegar, and serve.
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