Artichokes barigoule
ByronTalbott · ♥ 1.9K likes · 34K views · 10 min video
Read about artichokes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3–4 whole artichokes
- 2 whole chopped carrots
- ½ whole onion
- 1 cloves garlic
- 1 tbsp freshly picked thyme
- ½ cup white wine
- 1 tbsp white wine vinegar
- 1 whole sliced lemons and lemon juice
Turn the artichokes: whittle away the dark green hardened outer parts down to the tender yellow leaves, heart and stem, peeling off most of the dark leaves and the tough part of the stem.
- lemon juice
Put each turned artichoke straight into a bowl of water acidulated with lemon juice (vinegar works), or it browns within 30 seconds to a minute.
Holding turned artichokes in acidulated water
Prepare the baby artichokes the same way, keeping most of the tender inner leaves intact.
Preparing baby artichokes
- olive oil
Heat olive oil in a small saucepan over medium heat; add the chopped carrots, onion and garlic and simmer a minute or so.
- salt
- black pepper
Add freshly picked thyme, white wine, white wine vinegar, salt and black pepper, and sliced lemons and lemon juice.