ARTICHOKES BARIGOULE

 

 

Artichauts a la Barigoule is an Old Provencal recipe. It can be prepared with mushrooms too. In this case, dice some white mushrooms and cook them separately until their water is evaporated. Add them to the artichoke preparation 10 minutes prior the end of cooking. Enjoy this recipe with a Rose wine from Provence!

 

 

Preparation: 30 min; cooking time: 40 min.

Serving 4

 

12 little artichokes (artichauts poivrades)

1 lemon

1 tbsp olive oil

3 oz bacon, diced

2 carrots

2 celery stalks

1 onion

1 bouquet garni (thyme, parsley, bay leaf)

¾ cup white wine

1 vegetable bouillon cube

Salt and pepper

 

Cut the stems off of the artichoke bottoms and the outer leaves off.  Cut or peel until you reach the inner soft leaves. Quarter them with a knife. Rub each quarter of artichokes with a lemon wedge.

Peel and dice the carrots, celery and onion.

In a large saucepan, heat the olive oil on high. Add the carrots, celery and onion and cook 5 minutes. Add the bacon, bouquet garni and the cube of vegetable bouillon crumbled. Cook 5 more minutes, stirring often.

Add the artichokes and white wine. Bring to a boil and reduce the liquid by half.

Reduce the heat to medium-low and cook 25 minutes. (If there is no liquid, add a few tbsp of water).

 

Bon Appétit!