Artichokes à la Barigoule

🛒 Ingredients

• Small Artichokes 80 g · 38 kcal
• Carrot 40 g · 17 kcal
• Onion 25 g · 10 kcal
• Garlic 5 g · 7 kcal
• Dry White Wine 25 g · 19 kcal
• Vegetable Broth 80 g · 4 kcal
• Olive Oil 15 g · 133 kcal
• Lemon Juice 5 g · 2 kcal
• Fresh Thyme 1 g · 0 kcal
• Bay Leaf 1 g · 0 kcal
• Fresh Parsley 3 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the artichokes: Remove tough outer leaves until only pale yellow-green leaves remain. Trim the stem, peel the fibrous outer layer, and scoop out the hairy choke if present; rub all cut surfaces with lemon juice to prevent browning.
2. Sauté aromatics: In a Dutch oven or large pot, heat olive oil over medium heat. Add diced carrots and chopped onion, sautéing until softened, about 5-7 minutes.
3. Add garlic and deglaze: Stir in minced garlic and cook for 1 minute until fragrant. Pour in white wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half.
4. Simmer the artichokes: Add the prepared artichokes, vegetable broth, fresh thyme sprig, and bay leaf to the pot. Bring to a simmer, then cover and cook for 25-35 minutes, or until the artichokes are tender when pierced with a knife.
5. Finish and serve: Remove the thyme and bay leaf, season with salt and pepper to taste, and stir in fresh chopped parsley just before serving. Serve warm as an appetizer or a side dish.