Best Artichokes A La Barigoule Recipes
BRAISED STUFFED ARTICHOKE A LA BARIGOULE
Provided by Molly O'Neill
Categories dinner, appetizer, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Use scissors to remove the thorny ends of the artichoke leaves. Use a knife to remove the stem so the artichokes will sit flat. In a heavy pot, combine the onion, carrot and garlic with 4 tablespoons of the olive oil over low heat and cook until the onion is tender and gold, about 10 minutes. Add the white wine and simmer 2 minutes. Add the artichokes, cover, and cook about 1 hour, until tender. Remove the artichokes from the pot and set aside; reserve the broth.
- Put the mashed potatoes in a mixing bowl. Mince the basil, and in another bowl combine it well with 2 tablespoons of olive oil. Whisk 3 tablespoons of the basil mixture into the potatoes, add salt and pepper and set aside. Use a spoon to remove the thistly choke from the center of each artichoke. Spoon the potato mixture into the center of each and set aside.
- Return the broth in the pot to the stove over medium heat. Add the asparagus and simmer 10 minutes. Add the tomato and olives and simmer 2 minutes. Put the artichokes back in the pot and cook until completely warm, about 5 minutes. Put each artichoke in the center of a shallow bowl. Whisk the remaining basil paste into the broth, gently ladle it around the artichokes, and serve.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 28 grams, Carbohydrate 41 grams, Fat 34 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1455 milligrams, Sugar 8 grams, TransFat 0 grams
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.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 813 milligrams, Sugar 6 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
The History of Artichokes a la Barigoule
This recipe has a long and fascinating history that stretches back hundreds of years. Barigoule is a Provençal word that is used to describe a dish that has been cooked in a bouillon with wine, onions, garlic, and other herbs and spices. The dish is often prepared with artichokes, although other vegetables can be used as well. The origin of the name "barigoule" is uncertain, but some believe that it comes from the Provençal word "barigoulo," which means "nonsense." This is because the recipe is often adapted based on whatever ingredients are on hand, and there is no set method for making it. Over time, the recipe has evolved to include a variety of ingredients and techniques, but the basic principles remain the same.Ingredients for Artichokes a la Barigoule
The ingredients for artichokes a la barigoule are relatively simple, yet their combination is what makes the dish so flavourful. They include: - Artichokes - Olive oil - Garlic - Onion - Carrots - Celery - White wine - Lemon juice - Bay leaves - Thyme - Salt and pepperHow to Make Artichokes a la Barigoule
Making artichokes a la barigoule is relatively easy, but it requires some patience and attention to detail. Here is a step-by-step guide: 1. Prepare the artichokes: Cut off the stem and the top of each artichoke, and remove the tough outer leaves. Cut the artichoke in half and remove the choke (the fuzzy part in the centre). Rub each artichoke with lemon juice to prevent browning. 2. Sauté the vegetables: In a large pot, sauté garlic, onion, carrots, and celery until softened. 3. Add the artichokes: Add the artichokes to the pot, cut side down. Pour in the white wine and enough water to cover the artichokes. Add bay leaves, thyme, and salt and pepper. 4. Braise the artichokes: Allow the artichokes to simmer in the liquid until tender. This will take anywhere from 20 minutes to an hour, depending on the size of the artichokes. Check them frequently and add more liquid if necessary. 5. Serve and enjoy: Once the artichokes are cooked, remove them from the pot and place them on a platter. Serve them warm, and enjoy!Variations of Artichokes a la Barigoule
There are many variations of artichokes a la barigoule, and cooks often adapt the recipe based on the ingredients they have on hand. Here are some common variations: - Adding tomatoes: Some cooks add tomatoes to the recipe to give it a bit of sweetness and acidity. - Using chicken stock: Instead of using water to braise the artichokes, some cooks use chicken stock for extra flavour. - Adding red wine: For a deeper, richer flavour, some cooks add red wine to the braising liquid. - Serving with aioli: Artichokes a la barigoule are often served with aioli, a garlic mayonnaise that pairs perfectly with the flavours of the dish.Conclusion
Artichokes a la barigoule is a delicious and flavourful dish that is perfect for any occasion. It's a classic French recipe that has been enjoyed for centuries, and its unique combination of ingredients and cooking techniques make it an all-time favourite. Whether you're serving it as a side or enjoying it on its own, artichokes a la barigoule is a dish that is sure to delight your taste buds.Artichokes a la barigoule is a classic French dish that features tender artichokes in a fragrant and flavorful sauce. The dish is typically served as a starter or main course and can be enjoyed by vegetarians and meat-eaters alike. In this article, we will provide valuable tips that will help you make the best artichokes a la barigoule recipe possible.
Choosing the Right Artichokes
The first step in making artichokes a la barigoule is choosing the right artichokes. For this dish, you want to look for medium-sized, firm and fresh artichokes. You can also use frozen artichokes if fresh ones are not available.
Cleaning the Artichokes
Before cooking the artichokes, you need to clean them properly. Start by trimming the stems of the artichokes and removing the outer layer of leaves until you reach the tender, pale yellow leaves. Next, cut off the top of the artichoke and trim the tip of each remaining leaf, as they can be prickly. Finally, cut the artichoke in half, lengthwise, and remove the fuzzy choke with a spoon or a paring knife. Rinse the artichokes under cold running water to remove any dirt or debris.
Sautéing the Vegetables
One of the keys to making a flavorful artichokes a la barigoule dish is sautéing the vegetables properly. In addition to artichokes, the dish typically includes carrots, onions, and celery. Sauté the vegetables in a large pot or Dutch oven until they are tender and lightly browned. This will help to enhance their natural sweetness and flavor.
Adding the Broth and Wine
After the vegetables are sautéed, it's time to add the broth and wine. This will create a flavorful base for the sauce. Use a good quality vegetable or chicken broth, and a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Add enough broth and wine to cover the vegetables about halfway. Bring the mixture to a boil, reduce the heat and let it simmer for about 10 minutes until the liquid has reduced slightly.
Adding the Aromatics and Herbs
To take the flavor of the dish to the next level, it's important to add some aromatics and herbs. Garlic and thyme are commonly used in artichokes a la barigoule. Add a few cloves of finely minced garlic and a few sprigs of fresh thyme to the pot. Let the mixture simmer for a few more minutes to allow the flavors to blend together.
Adding the Artichokes
When it's time to add the artichokes, arrange them cut-side down in the pot. This will help them cook evenly and absorb as much flavor as possible. Pour in enough broth to cover the artichokes and bring the mixture to a simmer. Cover the pot and let the artichokes cook for about 25 to 30 minutes, or until they are tender when pierced with a fork. Be sure to check the pot occasionally and add more broth if needed.
Serving Suggestions
Once the artichokes are cooked, you can serve them as a starter or a main course. They can be served hot or at room temperature. Artichokes a la barigoule are traditionally served with a slice of crusty bread to soak up the flavorful sauce. You can also serve the dish with a side salad or roasted veggies for a complete meal.
Tips for Making the Best Artichokes a la Barigoule
- Choose fresh, medium-sized artichokes for the best results.
- Clean the artichokes properly by trimming the stems, removing the outer leaves, cutting off the top, and removing the choke.
- Sauté the vegetables until they are tender and lightly browned to enhance their natural sweetness and flavor.
- Use a good quality broth and wine to create a flavorful base for the sauce.
- Add aromatics and herbs such as garlic and thyme to take the flavor of the dish to the next level.
- Arrange the artichokes cut-side down in the pot to allow them to cook evenly and absorb as much flavor as possible.
- Serve the artichokes hot or at room temperature with crusty bread, a side salad, or roasted vegetables.
Conclusion
Artichokes a la barigoule is a delicious and satisfying dish that's perfect for a starter or a main course. By following the tips outlined in this article, you can make the best artichokes a la barigoule recipe possible. From choosing the right artichokes to sautéing the vegetables and adding the right seasonings, these tips will help you create a dish that's full of flavor and sure to impress your guests.