Artichokes ‘à la barigoule’

Name: Artichokes ‘à la barigoule’ (Petits artichaux violets à la barigoule)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: For two people
Cuisine: French
Ingredients: 1 sprig of thyme; ½ bayleaf; 1 lemon; 1 tablespoon chopped parsley; 1 small carrot; 1 medium-sized onion; 1 sprig basil; 4 cloves of garlic; 8 small artichokes of the kind which appear early in the season in continental markets. They are purplish in colour and are generally sold in bunches, complete with their stalks and leaves. If the tips of the leaves are at all prickly, reject them; they will be second-growth side shoots and are too tough.; 8 small artichokes of the kind which appear early in the season in continental markets. They are purplish in colour and are generally sold in bunches, complete with their stalks and leaves. If the tips of the leaves are at all prickly, reject them; they will be second-growth side shoots and are too tough.; salt, pepper; salt, pepper; 3 tablespoons olive oil; 6 tablespoons dry white wine

Petits artichaux violets à la barigoule

Preparation info

For
two
people

Difficulty
Easy
Ready in
40 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

8 small artichokes of the kind which appear early in the season in continental markets. They are purplish in colour and are generally sold in bunches, complete with their stalks and leaves. If the tips of the leaves are at all prickly, reject them; they will be second-growth side shoots and are too tough.

Europe
France
Main course
Vegan
Gluten-free
Mediterranean

Method

Peel the onion and slice it; cut the carrot into fine rounds. Peel the garlic, and keep 2 of the cloves on one side. Chop the other 2 together with the basil and parsley. Remove all but 4 cm (1½ inches) of the artichoke stalks and trim about 1 cm (½ inch) of the leaves with a serrated knife. Remove the outer two layers of leaves from the base and trim the base and stalk