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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
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Artichokes Barigoule - Ingredients Continued

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
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

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Artichokes Barigoule - Instructions Continued

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

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Artichokes Barigoule - Instructions Continued

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.

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Artichokes Barigoule - Instructions Continued


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

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Artichokes Barigoule - Instructions Continued

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

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Artichokes Barigoule - Instructions Continued

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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