It’s something I’ve always loved : artichokes.
I love the big ones, the globe artichokes that we cook and eat with a vinaigrette and I love the small purple ones ( violet de Provence) that we eat raw.
‘Artichauts à la barigoule’ is an old and peasant dish from Provence that was originally made of artichokes with mushrooms called Barigoules.
The recipes evolved and from Barigoules only the name remains.
There is no more mushrooms in the recipe but still herbs, bacon, lemon, white wine and olive oil….
It’s something I do regularly when artichokes are in season.
Ingredients, serves 4.
-10 little purple artichokes
-200g of bacon
-2 cloves of garlic
-200ml of white wine
-200ml of chicken or vegetables bouillon
-2 bay leaves
Take off the leaves of the artichokes till reaching the heart. You can keep the leaves, cut the tender part and make a salad with it.
When only the hearts are left, take of the beard and plunge them in water with the juice of one lemon.
Slice the hearts finely, heat a bit of oive oil in a pan and cook the artichokes for a few minutes, add the bacon and garlic and cover with the bouillon made of hot water and a cube.
Cover the artichokes completely and let it simmer for 15min.
Season with black pepper and when they are tender add the white wine and let it simmer again for 5 min.
Et c’est tout !
It’s perfect to go with meat or rice.
Bon appétit !