Artichokes a la Barigoule

A wonderful French way of cooking artichokes!

Cooked two ways in France. Barigoule is a type of mushroom and so in the old days the artichokes were stuffed with mushrooms and "caped" with a piece of bacon. They were braised in olive oil and then almost fried in the olive oil left in the pot.

The second way, the more simple way, is the one I am using. It does not have mushrooms and in general it is a simpler recipe.

In Greece we have a pretty similar recipe for artichokes in Greece called "a la polita". It has lemon and they are braised as well.

Of course if we do not add the bacon and butter at the end it is a vegan recipe.

So, let's see what we will need!

Diffuculty: 1 of 3

Duration:40 minutes prep and 40 minutes baking

Serves:2

Ingredients

5 artichokes

70 g of EVOO (I used one of my favourites called Live Longer)

70 g of Louza from Tinos or any other type of bacon or pork belly

2 cloves of Garlic

2 Carrots cut in diamonds

2 potatoes cut in diamonds

200g of white Wine

500g Chicken stock

salt if needed and pepper

a bit of butter for the sauce

parsley

Method

Prepare the artichokes and leave them in a bowl with water and lemon juice.

In a pot we heat up the olive oil on medium heat and add the Louza and saute for 2-3 minutes along with the garlic.

Add the onion, carrots, potatoes and artichokes and saute them for 10 minutes making sure that they do not develop color.

Add the wine and turn the heat up. Cook until most of the wine evaporates.

Add the stock, lower the heat and let it simmer till the veggies are tender.

Remove veggies with a slotted spoon and pass the sauce through a sieve back in the pot.

turn the heat up and cook till the sauce is reduced by 70%.

Remove from the heat, add the butter to thicken the sauce and serve the veggies with the sauce at once!