Grilled Musselcracker with Young Artichokes, Carrots and Onions in White Wine and Basil

Name: Grilled Musselcracker with Young Artichokes, Carrots and Onions in White Wine and Basil
Yield: Serves 8
Cuisine: French
Ingredients: 8 musselcracker fillets (about 180 g each), bones removed and skin left on; 8 medium artichokes (1 kg in total); 2 small onions, peeled and thinly sliced; 250 g baby carrots, peeled and thinly sliced; 2 bunches basil, chopped; 1 bottle (750 ml) dry white wine; 2 tablespoons chopped garlic; 150 g butter, cubed and kept cold; 60 ml cream

Fanfounette’s Barigoule

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

This is a classic artichoke recipe from Provençe, where it is called barigoule. In the Provençal dialect this is a type of mushroom, or a canvas hat that is the same shape. It also looks just like a cleaned artichoke heart standing upside down. Fanfounette is my mom’s nickname and I named this dish after her. She loves artichokes.

Ingredients

8 musselcracker fillets (about 180 g each), bones removed and skin left on
8 medium artichokes (<

Method

Peel the artichokes (see HOW TO), but leave 3cm of the stem attached to each heart, with all the hard skin peeled from around the stem so that it is about half its original thickness. Cut each heart/stem into quarters.

Heat a good splash of olive oil in a very large frying pan. When it sizzles and smokes, fry the artichokes for two minutes, then add