Dish
Artichauts à la barigoule
Artichauts à la barigoule is made by sautéing artichokes, onions, carrots, and celery in olive oil. The vegetables are then simmered in a white wine and vegetable broth until tender. This dish is a great source of vitamins and minerals, and is perfect for those who are looking for a healthy and flavorful meal.
Origins and history
Artichauts à la barigoule originated in Provence, France, and is a classic dish in French cuisine. It is often served in restaurants and homes throughout the country. The dish is named after the barigoule, which is a type of vegetable stew that is popular in Provence.
Dietary considerations
This dish is vegan and gluten-free. It is also low in calories and high in fiber, making it a great option for those who are watching their weight or trying to maintain a healthy diet.
Variations
There are many variations of artichauts à la barigoule, with some recipes calling for the addition of mushrooms or other vegetables. Some recipes also call for the use of different herbs, such as thyme or rosemary.
Presentation and garnishing
Artichauts à la barigoule is often garnished with chopped parsley or chives. It is usually served in a bowl or on a plate.
Tips & Tricks
To prepare the artichokes, remove the tough outer leaves and trim the stem. Cut the artichoke in half and remove the choke before cooking.
Side-dishes
Artichauts à la barigoule is often served with crusty bread or rice.
Drink pairings
This dish pairs well with a glass of white wine or a light beer.
Delicious Artichauts à la barigoule recipes
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