Artichokes en Barigoule
A delirious vegetable dish utilizing a rare treasure and under utilized vegetable.
- 8 small artichokes
- 1 large lemon
- 1 medium carrot, sliced thinly
- 1 Spanish onion diced
- 1 sprig of thyme
- 5 tablespoons of olive oil (75 milliliters)
- 2 cloves of garlic
- 1 bay leaf
- 1/2 cup of dry Franz Reh Lark Riesling white wine (125 milliliters)
Preparation time 40mins
Cooking time 40mins
Clean the artichokes by removing the leaves and with a knife, clean the steam and the heart. With a melon baler, remove the choke. Rub the artichokes with ½ the lemon so they don’t discolour. As soon as one artichoke is cleaned, put it in acidulated water (water with ½ the lemon juice).
In a non-reactive sauce pot, put the olive oil, the carrots and the onions and sauté until they reach a golden colour. Add the artichokes, hearts down, and add the white wine. Top up with water so that the artichokes are almost all submerged. Add the bay leaf, the thyme and season with salt and pepper. Cook for 15 minutes on the stove top. Remove the artichokes carefully and reduce the sauce to the consistency that you desire.