Go Back
+ servings
artichokes barigoule

Artichoke à la Barigoule

The dish is served warm but at the same time it is light and tangy because of the sharpness of the wine
No ratings yet
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Appetisers & Starters, Side dishes
Cuisine French
Servings 4 people
Calories 111 kcal

Instructions
 

  • Sauté the carrot and onion pearls in olive oil over medium to low heat for 3 minutes.
    sautéing carrots and shallots
  • Add the halved artichoke hearts, garlic and sauté for another few minutes until the vegetables just start to soften.
    sautéing artichokes and carrot balls
  • Add the wine and chicken stock with the remaining ingredients and season with a little salt. Cover with a lid and simmer gently until all ingredients are tender. Add liquid if there is too much evaporation.
    adding stock to artichokes
  • Finish the dish with fresh lemon zest and the slices of prosciutto ham and serve warm.
    artichoke barigoule

Notes

  • Choose firm and young medium sized artichokes as the stems are not full of fibres.
  • The artichokes are cooked when a knife or a toothpick is inserted through the centre and there is no resistance.

Nutrition for 1 portion

Calories: 111kcalCarbohydrates: 3gProtein: 1gFat: 8gCholesterol: 2mgSodium: 87mgFiber: 1gSugar: 1gVitamin A: 44IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword artichokes, bacon, how to clean an artichoke
Tried this recipe?Let us know how it was! #culinaryambition