| Artichoke Hearts A La Barigoule |
Recipe type: Side Dishes
Author:
Prep time: 20 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 50 mins
Serves: 4
This dish can only be made with young and tender small artichokes in season. Helene whispered to me that her recipe was inspired by a famous local restaurant. She did not tell me which one. I will try to honor her spirit with this version rebuilt from memory.
Ingredients
- 12 small young artichokes
- 9-12 small white mushrooms, cleaned and chopped
- 2 garlic cloves
- 4 parsley sprigs
- 3 slices of whole wheat bread
- 2 Tbsp extra virgin olive oil
- 1/4 tsp dried thyme
- 1/2 tsp sea salt
- Freshly-ground black pepper to taste
- 2 medium white onions, diced
- 2 carrots, peeled and diced
- 4 Tbsp extra virgin olive oil
- 1 bay leaf
- 1 cup filtered water
Instructions
- Trim the crust off the bread slices. Soak in water.
- Cut the artichokes’ stems and save for later. With a small knife, trim the outer leaves and the stem. With a teaspoon, scoop out the center leaves and hair. Place in water with vinegar to keep them from darkening.
- In a food processor fitted with the metal blade, place the sliced mushrooms, chopped garlic and parsley. Squeeze the water out of the bread and break off into the food processor. Pulse carefully. We want the ingredients to be chopped, not turned into a paste. Place these ingredients into a mixing bowl. Add the 2 Tbsp of olive oil, thyme, salt and pepper and blend well. Fill each artichoke with 2 teaspoons of farce (stuffing).
- Place the stuffed artichokes carefully in a Le Creuset or Dutch oven pot. Place the saved stems between the artichokes to stabilize them. Add the chopped onions, carrots, water and bay leaf. Drizzle the olive oil all over the artichokes. Cook for 1 1/2 hour on the stove at medium-low until the artichokes are tender. Enjoy hot.
Artichoke Hearts Recipe
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