Baby Artichokes Barigoule
Artichokes a la Barigoule is a specialty from the south of France that is perfect for vegetarians looking for something versatile and tasty. The recipe consists of small purple artichokes cooked with onion, carrot, white wine and olive oil and then mixed with fresh herbs (parsley, basil, garlic) at the end. This is a classic version from chef Roger Verge (1930-2015) known as the father of French cooking from the south of France. He used simple ingredients and flavours with something fresh. Artichokes a la Barigoule can be served as a side or an appetiser and goes very well with grilled fish.
INGREDIENTS (2 SERVES OR 4 SMALL APPETISERS)
- 8 small purple artichokes (artichauts poivrade)
- 1 medium white onion (finely sliced)
- 2 small Dutch carrots
- 4 garlic cloves
- 1 tablespoon chopped basil leaves
- 1 tablespoon chopped parsley:
- 1 small bay leaf
- 1 small branch of thyme
- 1 pinch of sea salt (flakes are best)
- 1 lemon (juiced)
- 3 tablespoons olive oil
- 100 ml white wine (muscadet, pinot gris is good)
- 50 ml water (filtered is best)
- Squeeze the juice of a half or whole lemon into a generous bowl of water and also leave the squeezed lemon shells in the water. The idea is to keep dipping the artichokes in the lemon water while peeling to prevent discolouration.
- Prepare artichokes – for this it is best to watch the video, but summarised:-
- Cut off most of the stem leaving about 8 cm (3 inches)
- Pluck off 1 or 2 rows of leaves until those remaining are a pale colour.
- Using a vegetable peeler peel off the skin of the stub of the stem to expose the flesh.
- Peel off the skin of the bulb of the artichoke, again to expose the flesh.
- Cut off the remainder of the leaves at the tip of the artichoke, and any of the remaining
stem which would not be edible.
– If desired, scrape out with a small spoon or a melon baller the hairy part of the top of
the artichoke (larger ones can get caught in the throat)
– Leave the artichokes in the lemon water once prepared whilst readying for the cooking
- Warm 3 tablespoons of olive oil on a medium heat in a saute pan. Sweat sliced onions and chopped carrots for 1 or 2 minutes. Add halved artichokes on top. Add branch of thyme, bay leaf and 2 cloves of bruised thinly sliced garlic. Add a sprinkle of salt and pepper. Shake to mix the ingredients and add wine and water to barely cover the artichokes.
- Cook covered for 15 minutes on a low to medium heat.
- Remove lid and continue cooking on a high heat to reduce the liquid to a semi-syrupy consistency which should resemble an olive oil dressing. Then turn off the heat.
- Remove thyme and bay leaf and sprinkle freshly chopped parsley, basil and remaining garlic. Shake to mix and finish by stirring with a spoon
- Serve as a side or as an appetiser.