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.
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