Provençal Artichoke Ragout Artichauts à La Barigo 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.

PROVENçAL ARTICHOKE RAGOUT

Steps:

• How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water.
• Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant. Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer. Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper.

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.