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Artichoke Barigoule

Updated: Jul 14, 2023


This is like many Provençale dishes which has its origins as a humble stew of boiled artichokes. I discovered this recipe in Thomas Kellar's French Laundry cookbook and have been making it for years - it's certainly a more refined version, but still quite simple.


6 Fresh artichokes - prepared down to the heart with stem.


3 carrots


1 shallot


2 Tbs Olive oil


Fresh thyme


Fleure de Sel Salt to taste


Peppercorns to taste


2 cups vegetable stock


2 cups dry white wine


Sautée the artichoke hearts, carrots and shallots in the olive oil, deglaze with white wine, thyme, and the stock and simmer for 30-40 minutes until the artichokes are soft. Season with salt and pepper.

















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