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Artichokes Barigoule

One 750-ml. bottlewhite wine, such as Sauvignon Blanc
2 cupschicken stock
8globe artichokes
1lemon, halved
3 tablespoonscanola oil
1 1/2 cupsthinly sliced (lengthwise) yellow onions
3/4 cupthinly sliced carrots
1/2 cupthinly sliced shallots (about 3)
1bouquet garni (see Note)
1 teaspoonminced anchovy, preferably salted (soak the fillet in two changes of milk before mincing)
12 largeflavorful black olives
12 largeflavorful green olives
4Roasted Tomatoes (recipe follows), seeds and ribs removed, flesh cut into strips
1 1/2 cupsarugula leaves
Fleur de sel and freshly-ground black pepper
Eight 1/2-inch-thickslices of country bread, grilled or toasted and brushed with extra virgin olive oil
Extra virgin olive oil
Roasted Tomatoes
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Artichokes Barigoule - Ingredients Continued

10Roma (plum) tomatoes, peeled and halved lengthwise
1/2 cupextra virgin olive oil
1/2 teaspoonKosher salt
1/2 teaspoonfreshly-ground black pepper
2 teaspoonsminced thyme
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Artichokes Barigoule - Equipment List

Santoku Knife
Casserole

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Artichokes Barigoule - 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.

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Artichokes Barigoule - Instructions Continued

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.

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Artichokes Barigoule - Instructions Continued

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

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Artichokes Barigoule - Instructions Continued

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.

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