**Discover the Delightful Flavors of Artichokes à la Barigoule: A Provencal Classic**
Embark on a culinary journey to the heart of Provence with the timeless dish, Artichokes à la Barigoule. This traditional Provencal stew showcases the delicate flavors of fresh artichokes, slowly braised in a savory broth infused with white wine, garlic, onions, and herbs de Provence. The result is a symphony of flavors that dances on the palate, capturing the essence of Provencal cuisine. Our curated collection of artichoke recipes offers a diverse range of culinary interpretations, from the classic Barigoule to innovative twists that elevate this humble vegetable to new heights. Join us as we explore the delectable world of Artichokes à la Barigoule and discover the endless possibilities it holds for your culinary adventures.
ARTICHOKES à LA BARIGOULE A CLASSIC RECIPE FROM PROVENCE
Once you have cleaned the artichokes this recipe is easy to make. The vegetables are essentially stewed until cooked and the flavours are allowed to mingle.
Provided by Viktorija Todorovska
Categories Side Dish
Time 1h20m
Number Of Ingredients 13
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.
ARTICHOKES A LA BARIGOULE
Shallots, with carrots and cubes of pancetta, provide a base for a sauce poured over baby 'chokes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 15
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.
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
Tips:
- Choose the right artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
- Prepare the artichokes properly: Trim the stem and remove the tough outer leaves. Cut the artichokes in half lengthwise and scoop out the fuzzy choke.
- Cook the artichokes slowly: Artichokes take time to cook, so be patient. Simmer them in a flavorful liquid until they are tender.
- Don't overcook the artichokes: Overcooked artichokes will be mushy. Cook them until they are just tender when pierced with a fork.
- Serve the artichokes with a dipping sauce: A simple vinaigrette or melted butter is a classic accompaniment to artichokes.
Conclusion:
Artichokes are a delicious and versatile vegetable that can be enjoyed in many different ways. Whether you are serving them as an appetizer, a side dish, or a main course, there is sure to be an artichoke recipe that you will love. So next time you are looking for something new to try, give artichokes a chance. You won't be disappointed!
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