Best Artichokes En Barigoule Recipes

ARTICHOKES A LA BARIGOULE

Steps:

• Trim artichokes; leave stems on, and remove tough outer leaves, leaving pale-green edible ones. Neatly pare base and stem; cut off very top of artichokes. Rub with cut lemon; squeeze juice from lemons into ice water, and add lemon halves and artichokes.
• In Dutch oven, cook pancetta in oil over medium heat until brown and crisp and fat is rendered, about 10 minutes. Remove pancetta with slotted spoon; reserve. Add shallots and garlic; cook 5 minutes, stirring and picking up brown bits from bottom, until golden.
• Add carrots, thyme, bay leaves, salt, and pepper to Dutch oven; cook until just tender, 4 to 6 minutes. Add wine and stock, and stir until boiling. Place artichokes on bed of vegetables; cover, and simmer on medium-low heat until tender, stirring, 20 to 30 minutes. If liquid has evaporated, add 1/2 cup additional chicken stock. Raise heat, reduce liquid just to thicken slightly, and adjust seasoning with salt and pepper. You should end up with a slightly thickened, rich brown liquid. Stir in parsley and reserved pancetta.
• Place the artichokes on a deep serving platter or bowl, and spoon the vegetables and sauce over artichokes. Drizzle with the balsamic vinegar, and serve.

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.

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.

MUSSELS AND BABY ARTICHOKES BARIGOULE

Steps:

• Neatly pare the base and stem of the artichokes, then cut off the tip. Rub with the lemon and place in acidulated ice water.
• In a heavy Dutch oven, cook the pancetta in the olive oil over moderate heat until brown and very crisp, about 10 minutes. Remove the pancetta with a slotted spoon and reserve. Remove all but 1 teaspoon of the rendered fat from the pan and add the shallots and garlic. Cook for five minutes, stirring and picking up the brown bits from the bottom of the pan, until golden brown.
• Add the carrots, bay leaves, thyme, salt, and pepper to the Dutch oven and cook until just tender, 4 to 6 minutes. Add the wine and stock and stir until it boils. Place the artichokes on the bed of vegetables, cover, and simmer over medium-low heat until tender, 20 to 30 minutes, stirring occasionally.
• Add the mussels to the Dutch oven 5 to 10 minutes before the artichokes are tender and cook until they have opened. Remove any opened mussels into a large serving bowl or deep platter and cover with foil. Continue cooking the others until they open, about 5 minutes longer. Discard any unopened mussels.
• If the liquid has evaporated, add 1/2 cup additional stock. Turn up the heat and reduce the liquid just to thicken slightly and adjust the seasoning with salt and pepper. Stir in the parsley and reserved pancetta. Place the artichokes and any remaining opened mussels in the serving bowl, spoon the vegetables on top, drizzle with balsamic vinegar, and serve.

ARTICHOKES EN BARIGOULE RECIPE - (4.8/5)

Steps:

• Clean the artichokes by removing the leaves and with a knife, clean the steam and the heart. With a melon baler, remove the choke. Rub the artichokes with ½ the lemon so they don't discolour. As soon as one artichoke is cleaned, put it in acidulated water (water with ½ the lemon juice). In a non-reactive sauce pot, put the olive oil, the carrots and the onions and sauté until they reach a golden colour. Add the artichokes, hearts down, and add the white wine. Top up with water so that the artichokes are almost all submerged. Add the bay leaf, the thyme and season with salt and pepper. Cook for 15 minutes on the stove top. Remove the artichokes carefully and reduce the sauce to the consistency that you desire.