Artichauts à la Barigoule

Spring is everywhere except here in Victoria, we are craving sun and green vegetables. At the Root Cellar, ( you might have guessed, my favourite green grocer) I found baby fresh artichokes and thought they would be as good as a week-end in California! The barigoule has the best Provence aroma, it is just like eating at a bistrot by the  market there or in Nappa.


First thing to do is to rinse them well, cut the top of the leaves and the stems, rinse again. Keep the stem as they taste quite good as well, although slightly bitter.


Set the artichokes in a Le Creuset pot with 1 tbsp olive oil per artichoke. Crush one clove garlic on each artichoke after you have opened the leaves as much as possible, sprinkle with parsley, thyme. Optional in the bottom of the pot are one diced carrot, onion, a bay leaf and lardons. Brown lightly, then add 3 tbsp white wine and 1 tbsp lemon juice per artichoke. Cover and simmer until the leaves come off easily and are tender. ( A good hour, better more than less cooked). Just before serving, sprinkle with chopped basil. Serve with good dry white wine.


artichaut

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3 Responses to Artichauts à la Barigoule

  1. jl says:

    you can add at the end a spoon per person of good balsamico vinegar, I prefer without basil only parsley

  2. Linda Saunders says:

    These are beautiful! I’ve never bought the small artichokes. Now I know what to do with them. Thank you.

  3. Vero says:

    I can smell these from here :)

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