Artichokes En Barigoule Recipe 485

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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

ARTICHOKES A LA BARIGOULE



Artichokes a la Barigoule image

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

24 baby artichokes
2 lemons, halved
3 ounces pancetta or bacon, cubed (1/2 cup)
1 tablespoon olive oil
4 to 5 medium shallots, sliced into 1/4-inch rings (1/2 cup)
2 whole cloves garlic, unpeeled
5 medium carrots, sliced into 1/4-inch rings (1 1/2 cups)
2 sprigs fresh thyme
2 large bay leaves
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 cup dry white wine
1 cup homemade or canned low-sodium chicken stock
1/2 cup coarsely chopped flat-leaf parsley
Drizzle of balsamic vinegar

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.

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