The International Kitchen
Recipes
Artichauts en Barigoule (Artichokes in “Barigoule” Sauce)

Artichauts en Barigoule (Artichokes in “Barigoule” Sauce)

Name: Artichauts en Barigoule (Artichokes in "Barigoule" Sauce)
Prep time: 10 min
Cook time: 20 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 small artichokes; fresh 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

January 29, 2010
Peg Kern

Appetizers & starters
Dairy Free
Gluten Free
Meat Based Dishes
Nut Free

Overview
Recipe for Artichauts en Barigoule (Artichokes in "Barigoule" Sauce)

Enjoy this wonderful recipe from sunny, beautiful Provence. Artichokes are a popular springtime vegetable in Provence, and this is one of the most traditional French preparations. You can make it at home or experience it yourself on one of our fabulous culinary vacations in France!

10 minutes
2 servings
Simmer
20 minutes

Ingredients

4 small artichokes
fresh 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

Instructions

Remove the first leaves of the artichokes, cut the top, remove all the green from the bottom.
Rub the artichokes 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, herbs, and carrots, then cover with the white wine and enough clear broth to cover.
Cook, covered, for about 20 minutes.