Label
All
0
Clear all filters

Artichauts à la Barigoule

Sautéed Artichokes with White Wine

Rate this recipe

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

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.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title