Recipes

Braised Artichokes à La Barigoule

Braised Artichoke à la Barigoule - Bruno Albouze - THE REAL DEAL

Braised Artichokes à La Barigoule Recipe
Yields 6 Servings.

6 ea. globe artichokes hearts (Artichoke hearts can also be purchased frozen)
or 18 ea. (3 per serving) artichokes if using the violetta de Provence (a smaller variety native to southern France, more tender and the stem can be left on. Reduce cooking time by half if using this variety.

5 ounces (150g) dry cured bacon*
*For vegetarians use diced tempeh or firm tofu.
1 Tbsp (15ml) olive oil
7 ounces (210g) carrots, cut into medium dice (1/2 inch/1.125cm) sides
1 ea ≈ 7 ounces (210g) yellow onion, chopped
2 ea. garlic cloves, crushed, skin on
18 ea. pearl onions, peeled
1 cup (250ml) white wine such as Chardonnay
2.6 cups (650ml) chicken stock (For vegetarians use veggie stock)
Sachet: (8 black peppercorns / 8 coriander seeds / 1 tsp fennel seeds)
A sprig fresh thyme and one bay leaf.
Salt and ground black pepper to taste.

Method
In a large hot pot or dutch oven, sautee bacon and olive oil for a couple of minutes on medium high heat. Add the diced carrots, chopped onions, crushed garlic cloves, pearl onions and artichokes hearts. Season with salt and pepper. Stir to combine and cook for a few minutes. Deglaze with the white wine and reduce by two-third. Add chicken stock to cover, the aromatic sachet and thyme. Put the lid on and cook for 30 minutes on low heat. Turn off the heat and discard aromatic and garlic.
For plating: remove and set aside the artichokes hearts and pearl onions; keep warm. Pass the vegetable mixture into a sieve; the saved liquid can be degreased if necessary and slighlty thickened using some corn starch diluded in cold water or using some roux and it can be reincorporated into the vegetable mixture. The liquid can also be saved for soups or to cook pasta.
Fill each artichoke heart with the mixture, add 3 pearl onions per serving and top with some pesto. Enjoy!

Basil Pesto Recipe

2 cups basil leaves

A small garlic clove
1 ounce (30g) parmesan cheese, grated
1 ounce (30g) pine nuts, slivered almonds or cashews
3/4 cup (190ml) extra virgin olive oil
Salt and pepper to taste.

Method
For blanching basil: Plunge basil leaves in boiling water for a few seconds and transfer in ice water. Drain and and squeeze out remaining water completely. Process all ingredients together. Keep refrigerated for a couple of weeks or freeze for up to 3 months.

Click To Print