Artichoke Barigoule Recipe

Ingredients:

• 2 large globe artichokes
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 cup white wine
• 1 cup vegetable stock
• 1 bay leaf
• 1 tbsp chopped fresh thyme
• Salt and pepper to taste

Directions:

1. Prepare the artichokes by trimming off the stem and removing the tough outer leaves until only the tender inner leaves remain. Cut off the top third of each artichoke and discard. Cut the artichokes in half and remove the fuzzy choke with a spoon. Cut each half in half again and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the carrot and celery and cook for another 5 minutes.
4. Add the white wine, vegetable stock, bay leaf, thyme, salt and pepper and bring to a boil.
5. Reduce the heat to low and add the artichoke quarters. Cover the pan and simmer gently for 20-25 minutes, or until the artichokes are tender.
6. Remove the bay leaf and serve the artichokes in shallow bowls with some of the cooking liquid spooned over the top. Garnish with a sprinkle of fresh thyme if desired.

Verdict:

Artichoke barigoule is a classic French dish that is simple to prepare and bursting with flavor. The artichokes are tender and flavorful, and the broth is rich and savory. This dish is perfect as a side dish or as a vegetarian main course. It’s healthy, delicious, and easy to make!

Serving suggestions:

Serve the artichoke barigoule with crusty bread to soak up the broth, or alongside a simple green salad. You could also serve it as a side dish with roasted chicken or fish. Optionally, sprinkle with grated Parmesan cheese for extra richness.