Stéphane Reynaud

Artichauts à la Barigoule

Sautéed Artichokes with White Wine

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • French ‘Violet de Provence’ artichokes 18
  • Garlic 6 cloves
  • White wine 1

Method

  1. Remove the tough leaves and top part of the artichokes, cut them in half lengthways and remove the ‘choke’.
  2. In a frying pan, sauté the unpeeled garlic in olive oil, add the artichokes and cook gently. Add the wine and chopped parsley, reduce and season.