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Artichokes Barigoule

Delicious as an appetizer or a side dish.

Artichokes Barigoule

Ingredients

One 750-ml. bottle white wine, such as Sauvignon Blanc
2 cups chicken stock
8 globe artichokes
1 lemon, halved
3 tablespoons canola oil
1 1/2 cups thinly sliced (lengthwise) yellow onions
3/4 cup thinly sliced carrots
1/2 cup thinly sliced shallots (about 3)
1 bouquet garni (see Note)
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chefs spice Options

1 teaspoon minced anchovy, preferably salted (soak the fillet in two changes of milk before mincing)
12 large flavorful black olives
12 large flavorful green olives
4 Roasted Tomatoes (recipe follows), seeds and ribs removed, flesh cut into strips
1 1/2 cups arugula leaves
  Fleur de sel and freshly-ground black pepper
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chefs spice Options

Eight 1/2-inch-thick slices of country bread, grilled or toasted and brushed with extra virgin olive oil
  Extra virgin olive oil
  Roasted Tomatoes
10 Roma (plum) tomatoes, peeled and halved lengthwise
1/2 cup extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly-ground black pepper
2 teaspoons minced thyme

Cooking Instructions

Combine the wine and stock in a deep bowl or other container. Hold an artichoke with the stem end toward you and pull off the very small bottom leaves. Working your way around the artichoke, bend back the lower leaves until they snap and break, then pull them off. Continue removing the tough outer leaves until you reach the cone of yellow inner leaves. Repeat with the remaining artichokes.

Cut off the artichoke stems flush with the bottoms. Rub a lemon half over the exposed surfaces as you work. Turn each artichoke on its side and cut off the top two-thirds of the artichoke leaves, from the tip down to the meaty heart. Discard the trimmings.

Hold an artichoke heart in your hand stem end down and, using a sharp paring knife, trim away the tough dark green exterior all around the heart. Turn the heart stem end up and trim the bottom of the heart at a 45-degree angle to remove the dark green exterior and expose the light green flesh; rub all the cut surfaces with lemon.

With a melon baller or sharp spoon, scrape out the fuzzy choke and discard. Drop the heart into the wine-stock mixture and repeat with the remaining artichokes.

Place a large Braiser over low heat. Add the canola oil, onions, carrots, and shallots, increase the heat to medium, and cook for 10 minutes to soften but not color the vegetables. Remove the artichoke hearts from the liquid and place them stem side up on the vegetables. Turn the heat down and cook gently for about 5 minutes. (This initial heating will prevent the hearts from discoloring.) Strain enough of the wine mixture into the pan to cover the artichokes by about three-quarters.

Add the bouquet garni (see Notes). Place a parchment lid (see Notes) over the top of the artichokes and bring to a simmer. Cook for 1 minute, then turn the artichokes over, cover with the parchment and simmer gently for 35-40 minutes, or until the hearts are tender when pierced with a paring knife.

Stir in the anchovy, remove the pan from the heat, and let the artichokes cool in the liquid. Remove the hearts from the liquid and strain the liquid through a fine-mesh strainer into a saucepan. Place over medium heat and reduce to a glaze (large bubbles will cover the surface). Place the artichokes in a storage container and pour the glaze over them. The artichokes can be refrigerated in their glaze for up to 2 days.

Notes:
To make a bouquet garni, cut 2 or 3 pieces of leek green, about 4 inches long. Lay out 1 leek green. Place 8 thyme sprigs, 2 Italian parsley sprigs, 2 bay leaves, and 1/2 teaspoon black peppercorns on top, and wrap in the remaining leaf or leaves to form a compact bundle; tie securely with kitchen twine in at least three spots.

To make a parchment lid, cut a square of parchment paper bigger than the pot or pan you are using. Fold two opposite corners together to form a triangle, then fold this triangle in half into a smaller triangle; it will have two short sides and one long side. Position the triangle so that one of the short sides faces. You. Fold this bottom edge up, making a narrow triangle, and crease it, maintaining the point of the triangle, much as if you were making a paper airplane. Fold this "wing" over again, and continue until you have a very slender triangle. Place the tip over the center of the pot to be covered and mark the edge of the pot with your thumb, then cut the edge of the paper at that point. Cut about 1/2-inch from the tip of the triangle. Unfold the triangle. You will have a paper round the size of your pot with a steam vent in the center.


ROASTED TOMATOES
For this recipe we only partially dry the tomatoes because we want to keep some of the juices, but they can be cooked for longer if you want drier tomatoes. The tomatoes can be covered and stored in the refrigerator, submerged in olive oil, for up to a week. Use them in soups, sandwiches, spread on a baguette, or serve them as an accompaniment to meat or fish.

Preheat oven to 250 degrees F.

Arrange the tomato halves cut side up in a large Braiser or roasting pan. Drizzle with the olive oil and sprinkle with the salt, pepper, and thyme. Cook for about 3 1/2 hours to partially dry the tomatoes. They will have shrunk in size but should still be moist. Remove from the oven and let them cool in the pan.

To store the tomatoes, layer them in a storage container and pour the oil remaining in the pan over the top; cover and refrigerate.

To serve: The salad can be served family-style from one big bowl or arranged on individual plates. Cut the artichoke hearts into 1/2-inch-wide strips and arrange in a serving bowl or on individual plates. Cut a large slice off two opposite sides of each olive, cutting as close as possible to the olive pit. Cut each half lengthwise in half again. Arrange the olives, roasted tomatoes, and arugula leaves around the artichokes. Drizzle with the glaze and a little olive oil, and sprinkle with fleur de sel. Serve with the toast.

Equipment List

Santoku Knife
Casserole
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