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  • Artichokes Barigoule

    Artichauts en Barigoule

    YIELD: 8 SERVINGS
    • Juice of 1 lemon
    • 8 fresh artichokes
    • 2 tablespoons extra virgin olive oil
    • 2 ounces (57 g) cubed bacon or pancetta (about ⅓ cup)
    • 1 medium onion, chopped (about 1 cup [96 g])
    • 2 large carrots, peeled and sliced
    • 2 cloves garlic, minced
    • 1 fresh bay leaf
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon minced fresh thyme
    • 1 teaspoon sea salt, plus more to taste
    • 1 cup (237 mL) dry white wine
    • Freshly ground black pepper, to taste

    This typical Provençal recipe has changed a great deal over time and today, it barely resembles the original. Barigoules, which are a type of Provençal mushrooms, were the foundation of this recipe, but nowadays they are difficult to find. Over time, each Provençal developed his or her own variation on the dish. This version is rich, flavorful, and complex. It pairs well with both fuller-bodied whites and rosés.

    1. Fill a medium bowl with water and add the lemon juice.

    2. To clean the artichokes, start by cutting off the top third of each artichoke, including the thorny points. Remove the outer leaves by peeling them back until they snap. Using a paring knife, peel the stem to remove the fibrous outer layer. Remove any remaining tough, fibrous, dark green parts on the outside of the artichoke heart. With a spoon, scoop out the chokes and clean the inside of the artichoke. Immediately put the trimmed artichokes in the bowl of lemon water.

    3. In a medium sauté pan warm the oil and bacon over medium-high heat. When the fat the starts to render, add the onion and cook for 5 to 6 minutes, until it starts to soften. Add the carrots and cook for 3 to 4 minutes. Add the garlic and cook for 1 minute.

    4. Drain the artichokes, shaking off any excess water, and add them to the pan. Add the bay leaf, parsley, thyme, and 1 teaspoon of the salt. Stir well.

    5. Add the wine and cook for 2 to 3 minutes, until the alcohol evaporates. Reduce the heat to low, cover, and cook for 40 to 45 minutes, until the artichokes can easily be pierced (add a little water during the cooking process if they become dried out). Remove from the heat.

    6. Discard the bay leaf. Adjust the seasoning to taste and add a grind of the black pepper. Transfer to a serving dish. Serve warm.

    Aix-en-Provence and Haute Provence

Provence Food and Wine by François Millo and Viktorija Todorovska Title Page Copyright © 2014 by Viktorija Todorovka and Francois Millo All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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