Artichauts a la Barigoule/Provencal Artichoke Hearts

Artichauts a la Barigoule
Artichauts a la Barigoule

I grew up on artichokes and once I left the nest I was always eager to learn more ways of cooking and enjoying them.  I first tasted this version of braised and marinated artichoke hearts in the early 70s when I worked for several summer seasons in Monte Carlo.  I always make them as soon as I can find some baby artichokes which I did the other day at the great vegetable store in the Chelsea Market.  I only bought a couple of pounds, so I made roughly half the version in the recipe below.

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3/4 cup olive oil

1 large white onion, peeled, root left intact, and quartered

4 large cloves garlic, halved

4 to 5 pounds medium baby artichokes

Bouquet:

3 ribs celery

1 carrot

1/2 small bunch thyme

2 sprigs winter savory or basil

12 sprigs parsley

3 bay leaves

1 tablespoon fleur de sel

1 cup dry white wine

4 cups water

Start oil, onion and garlic over very low heat while paring artichokes. Add bouquet after about 10 minutes.

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Pare artichokes: Cut off stem end. Cut 2/3 leaves away.

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Peel away outer leaves and leaves on stem.

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Halve and remove choke w/ melon ball scoop.

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Add pared artichokes to pan and stir. Add salt, wine, water.

Bring to a boil, lower heat, cover and cook about 1 hour, or until artichokes are tender.

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Remove bouquet and cool to room temperature in covered pan.Chill if not serving the same day.

Serve at room temperature: Drain, dress w/ a little fresh oil and chopped parsley (and basil if available).