Artichokes A La Barigoule
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- Juice of 1 lemon
- 8large artichokes
- ⅓cup extra virgin olive oil
- 3garlic cloves, peeled and crushed
- 2tablespoons flat-leaf parsley leaves, stems reserved
- 1white onion, finely sliced
- 1bulb fennel, finely sliced
- 2carrots, sliced on a bias, about ¼ inch thick
- 1stalk celery, sliced on a bias, about ¼ inch thick
- Kosher salt
- Freshly ground black pepper
- 1cup white wine
- 2½cups chicken broth or water
Nutritional analysis per serving (8 servings)
237 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 8 grams protein; 824 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ¾.
- Step 3
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.
Private Notes
Comments
I have made this a couple of times with small artichokes. I don’t strictly adhere to the recipe and improvise, depending on what I have to hand. Sometimes I add peas or fava beans, or carrots if I run out of celery. It’s always a dish worth the effort.
I made this looking for a different take on artichokes. But it’s a fair amount of work for no real benefit. You end up with a pot of bland boiled vegetables. Won’t do this again.