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La Belle Cuisine
Baby Artichokes en Barigoule
Roger Verge's Vegetables in the French Style
by Roger Vergé, 1994, Workman Publishing Company, Inc.
"In the eighteenth century, the term
barigoule referred first to a kind of
wild mushroom (Lactarius deliciosus or saffron
milkcap) and then to a
combining Provençal artichokes with wild mushrooms, all
herbs from our hillsides - a venerable southern French recipe that is
this day. This version has been simplified, but you can always give
it a hint
woodlands by adding a few wild mushrooms."
For 2 servings
Preparation: 25 minutes, cooking time: 20 minutes
1 young carrot
1 medium white onion
4 garlic cloves
5 basil leaves
2 tablespoons chopped parsley
8 baby artichokes
1 lemon, cut in half
5 tablespoons olive oil
1/2 bay leaf
A sprig of fresh thyme
Salt and freshly ground black pepper
1/2 cup dry white wine
Peel the carrot and the onion, and cut them into thin slices. Peel
the garlic; put 2 cloves aside, and mince the other two with the basil and parsley.
Cut the stems of the artichokes to about 1 1/2 inches. Cut about 3/8
off the artichoke tops, then break off two or three rows of leaves from the
Peel the artichoke bottoms and stems, and rub each with half a lemon
as you finish
trimming it. Place them in cold water acidulated with the juice
from the remaining lemon
half. Gently spread the leaves of each artichoke,
and use a small spoon or melon baller to
remove the choke; return the
artichokes to the lemon water.
In a heavy nonreactive casserole, warm the olive oil over low heat.
Slowly cook the onion and carrot until they begin to turn golden, then arrange the
artichokes in the casserole in a single layer. Add the bay leaf half, thyme,
the 2 whole
peeled cloves of garlic, and salt and pepper to taste.
Pour the wine into the casserole, add water until the artichokes
are just covered. Cook over medium heat for 15 minutes, covered, then remove
the lid and
reduce the cooking liquid over high heat to thicken the sauce.
Off the heat, add the minced garlic mixture, and check for
well and serve immediately.
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