Artichokes à la Barigoule


From our COOKS! 2013 Issue.


Artichokes à la Barigoule


For 4 Person(s)


  • 4 tablespoons extra-virgin olive oil, divided
  • 1 small white onion, peeled and thinly sliced
  • 1 medium carrot, peeled, trimmed and thinly sliced
  • 1 small leek, split, washed and thinly sliced
  • 1 small fennel bulb, trimmed and thinly sliced
  • 1 salt and pepper, to taste
  • 3 cloves garlic, peeled and thinly sliced
  • 8 baby artichokes, trimmed, tough petals removed, halved, then reserved in acidulated water
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • Dry white wine, as needed
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fennel fronds

Artichokes à la Barigoule Directions

  1. To make acidulated water, fill a large bowl with water and squeeze one or two lemons into it. Prepare in advance of trimming artichokes.
  2. In a medium pot, heat half the olive oil over medium-high heat. Add the onion, carrot, leek and fennel to the pot and stir to combine. Season the vegetables with a small amount of salt and pepper and allow to sweat until the onion is translucent—about 3 to 5 minutes.
  3. Add the garlic and artichokes to the vegetables and stir to combine. Season with salt and pepper and allow to cook for 2 to 3 minutes. Add the bay leaves, thyme and enough white wine to just cover the mixture. Bring the mixture to a simmer, reduce the heat to low and cover the pot with a tight lid.
  4. Braise the artichokes until fork-tender—10 to 12 minutes. Place the artichokes on a serving plate, place the pot back over medium-high heat and reduce the liquid by two-thirds.
  5. Off the heat, stir in the remaining olive oil and adjust the seasoning. Sauce the artichokes with the cooking liquid and garnish with the basil and fennel fronds. Serve with braised lentils and a fresh, crunchy baguette.

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