Artichokes a la Barigoule

🛒 Ingredients

• Artichoke hearts, prepared 110 g · 55 kcal
• Carrot, diced 35 g · 14 kcal
• Yellow onion, diced 50 g · 20 kcal
• Celery stalk, diced 20 g · 3 kcal
• Garlic clove, minced 5 g · 7 kcal
• Pancetta, diced 12 g · 50 kcal
• Dry white wine 25 g · 20 kcal
• Vegetable broth 100 g · 5 kcal
• Olive oil 8 g · 71 kcal
• Lemon juice 5 g · 1 kcal
• Fresh parsley, chopped 2 g · 1 kcal
• Fresh thyme sprig 1 g · 0 kcal
• Bay leaf 1 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the artichokes: snap off tough outer leaves, trim stems and top, then use a spoon to scoop out the fuzzy choke. Rub all cut surfaces with lemon to prevent browning.
2. Heat olive oil in a Dutch oven or large pot over medium heat. Add diced pancetta and cook until crispy, then remove with a slotted spoon, reserving the fat.
3. Add diced carrots, onions, and celery to the pot with the reserved pancetta fat. Sauté for 8-10 minutes until softened and lightly golden.
4. Stir in the minced garlic for 1 minute until fragrant, then deglaze the pot with white wine, scraping up any browned bits from the bottom.
5. Add the prepared artichoke hearts, vegetable broth, thyme sprig, and bay leaf to the pot. Bring to a gentle simmer.
6. Cover the pot and simmer for 30-45 minutes, or until the artichokes are tender when pierced with a knife. Discard the thyme sprig and bay leaf.
7. Stir in the reserved crispy pancetta and fresh chopped parsley. Serve warm as a side dish or appetizer.