French cuisine · Vegetable Dishes

Artichokes à la Barigoule

Young artichokes braised with carrots and shallots in white wine and olive oil, scented with thyme and bay leaf.

Ingredients · for 4 servings

• 8 young artichokes
• 2 carrots
• 4 shallots
• 3 cloves garlic
• 200 ml white wine
• 200 ml vegetable stock
• 6 tbsp olive oil
• 2 sprigs thyme
• 1 bay leaf
• 1 lemon
• Salt, pepper

Instructions

1. Squeeze the lemon and put the juice into a bowl of cold water; trim the artichokes of their tough outer leaves, shorten the tips and stems, and immediately place the hearts in the lemon water.
2. Cut the carrots into thin slices, the shallots into wedges, and crush the garlic cloves with the flat of a knife.
3. Heat 4 tbsp olive oil in a wide braising pot and fry the drained artichokes all over for 5 min until the cut surfaces take on a little colour.
4. Add the carrots, shallots and garlic, sweat for 4 min, deglaze with the white wine and reduce uncovered for 2 min until the alcohol has cooked off.
5. Add the stock, thyme and bay leaf, season with salt and pepper and braise, covered, over gentle heat for 25–30 min until the artichoke hearts can be pierced easily with the tip of a knife.
6. Remove the bay leaf, drizzle with the remaining olive oil and serve lukewarm – the fragrant liquid is eaten too.