Artichoke Barigoule

Ingredients

• 4 large artichokes 4 large artichokes
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 onion, diced 1 onion, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 4g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems. Cut off the top third of each artichoke and scoop out the choke.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced carrots, celery, onion, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Add the artichokes to the pot and pour in the white wine and vegetable broth. Add the thyme leaves and bay leaf. Season with salt and pepper.
4. 4.
   Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the artichokes cook for about 30 minutes, or until they are tender.
5. 5.
   Once the artichokes are cooked, remove them from the pot and set aside. Increase the heat to medium-high and let the liquid reduce for a few minutes.
6. 6.
   Serve the artichokes with a ladle of the flavorful broth and the sautéed vegetables.

Treat your ingredients with care...

• Artichokes — To prevent discoloration, rub the cut surfaces of the artichokes with lemon juice after trimming.
• White wine — Choose a dry white wine with a crisp flavor, such as Sauvignon Blanc or Pinot Grigio, to enhance the taste of the dish.

Tips & Tricks

• If fresh artichokes are not available, you can use frozen or canned artichoke hearts.
• For a heartier meal, serve the Artichoke Barigoule with crusty bread or steamed rice.
• Feel free to add other vegetables like bell peppers or zucchini to the dish for added flavor and variety.
• To make the dish more indulgent, sprinkle some grated Parmesan cheese over the artichokes before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Artichoke Barigoule as a main course accompanied by a fresh green salad. Garnish with a sprinkle of fresh thyme leaves for an extra touch of elegance.

Presentation advice

Arrange the artichokes on a platter, drizzle the flavorful broth over them, and scatter the sautéed vegetables around for an appealing presentation. Sprinkle some chopped parsley on top for a pop of color.