Artichauts a la Barigoule

Ingredients

Instructions

1. 1

   Prepare a bowl of cold water. Halve the lemon and squeeze one half into the water. Trim the artichokes: remove the tough outer leaves, cut off the top third, peel the stems, and trim away any fibrous base. Cut each artichoke in half lengthwise and, if needed, scrape out any fuzzy choke. Rub the cut surfaces with the remaining lemon half and keep the prepared artichokes in the lemon water while you finish the rest to prevent browning.

2. 2

   Peel and finely slice the carrot and onion. Peel and lightly crush the garlic cloves. Pick and roughly chop the parsley leaves. Keep the thyme and bay leaf whole.

3. 3

   Heat the olive oil in a wide saute pan or shallow casserole over medium heat. Add the onion and carrot with a pinch of the salt and cook for 4 to 5 minutes, stirring often, until softened but not coloured. Add the garlic and cook for 30 seconds more, just until fragrant.

4. 4

   Lift the artichokes from the lemon water and drain well. Add them cut-side down to the pan and cook for 2 minutes so they take on a little flavour from the oil and vegetables.

5. 5

   Pour in the white wine and let it bubble for 1 to 2 minutes to cook off the raw alcohol. Add the water, thyme, bay leaf, remaining salt, and black pepper. The liquid should come about halfway up the artichokes; add a splash more water if needed.

6. 6

   Cover and braise over low to medium-low heat for 18 to 22 minutes, turning the artichokes once halfway through, until a knife slips easily into the base and the leaves near the heart pull away with little resistance. If the pan looks dry, add a little water; if too wet at the end, uncover and reduce briefly.

7. 7

   Discard the thyme sprigs and bay leaf. Sprinkle in the parsley and gently shake the pan to combine. Taste the braising liquor and adjust seasoning if needed.

8. 8

   Serve warm in shallow bowls with the vegetables and plenty of the fragrant barigoule broth spooned over the top.

Nutrition per serving

Notes

• •Choose small, tight artichokes for the most tender result; large mature ones may have a hairy choke that must be removed fully.
• •A wide pan helps the artichokes braise evenly without stacking.
• •This is excellent with crusty bread, rice, or boiled potatoes, though these are not included in the nutrition estimate.
• •Use a vegan dry white wine if strict vegan cooking is important, as some wines are clarified with animal-derived agents.

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