International Cooking Vacations: Artichauts en Barigoule (Artichokes in "Barigoule" Sauce)

Artichauts en Barigoule (Artichokes in "Barigoule" Sauce)

August 2006

Enjoy this wonderful recipe from Chef Brigitte, owner and chef of the Hostellerie la Grangette, who will lead you on your culinary endeavors at a Provençal Dream.

Ingredients

  • 3 small artichokes
  • Thyme and bay leaves
  • 20 g smoked bacon (about ¾ ounce)
  • 2 tbsp Olive Oil
  • 20cl white wine (about 1 cup)
  • Clear chicken broth (“Bouillon de poule”)
  • 2 carrots
  • ½ onion
  • Lemon
  • 1 clove of garlic

Directions

Remove the first leaves of the artichokes, cut the top, remove all the green from the bottom.

Rub them with lemon and put into lemon water to avoid them becoming dark.

Cut the bacon and onion into very fine slices.

Peal the carrots and cut them in slices.

Heat the olive oil in a shallow frying pan, sauté the onion and bacon without letting them become brown.

Add the artichokes and carrots, then cover with the white wine and enough clear broth to cover.

Cook for 20 minutes.