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.
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.