Best Mussels And Baby Artichokes Barigoule Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARTICHOKES A LA BARIGOULE



Artichokes A La Barigoule image

Provided by Amanda Hesser

Categories     side dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

Juice of 1 lemon
8 large artichokes
1/3 cup extra virgin olive oil
3 garlic cloves, peeled and crushed
2 tablespoons flat-leaf parsley leaves, stems reserved
1 white onion, finely sliced
1 bulb fennel, finely sliced
2 carrots, sliced on a bias, about 1/4 inch thick
1 stalk celery, sliced on a bias, about 1/4 inch thick
Kosher salt
Freshly ground black pepper
1 cup white wine
2 1/2 cups chicken broth or water

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

MUSSELS AND BABY ARTICHOKES BARIGOULE



Mussels and Baby Artichokes Barigoule image

Tiny clams work beautifully in this version of the classic French dish, too.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 16

12 baby artichokes, trimmed, tough outer leaves removed
1 lemon, cut in half
2 ounces pancetta, cubed
2 teaspoons extra-virgin olive oil
3 medium shallots, peeled and sliced into 1/4-inch rings
2 whole garlic cloves, unpeeled
5 medium carrots, sliced into 1/4-inch rings
2 large bay leaves
2 sprigs of fresh thyme
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup dry white wine
1 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
2 pounds mussels, scrubbed, debearded, and rinsed
1/2 cup coarsely chopped parsley
1 tablespoon balsamic vinegar

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.

Related Topics