French · Starter
Artichauts Barigoule
Provençal braised artichokes in white wine and olive oil — served warm or chilled from the fridge, the broth is drinkable
- Prep
- 30 min
- Cook
- 35 min
- Serves
- 4
Ingredients
- Small violet artichokes — 12
- Lemons — 2
- Olive oil — 80 ml
- Carrot, thin rounds — 120 g
- Onion, sliced — 120 g
- Celery, sliced — 50 g
- Garlic cloves, halved — 3 (12 g)
- Smoked bacon (optional, omit for vegan) — 0 g
- Dry white wine — 200 ml
- Vegetable stock — 300 ml
- Thyme — 4 sprigs
- Bay leaf — 1
- Coriander seeds — 2 g
- Fine salt — 6 g
- Flat-leaf parsley — 8 g
Method
- Snap off outer leaves down to the pale core; trim tops by a third, peel stems, halve and remove any choke. Hold in water with the juice of 1 lemon.
- Warm oil in a sauté pan; sweat carrot, onion, celery and garlic 5 min.
- Add drained artichokes cut-side down; colour lightly 3 min.
- Add wine, reduce 2 min; add stock, thyme, bay, coriander seeds and salt.
- Cover with a paper cartouche; simmer gently 20–25 min until a knife slips into the hearts.
- Rest 15 min in the liquor; finish with remaining lemon juice and parsley.