Artichokes barigoule

Artichokes barigoule

By
From
James Martin's French Adventure
Serves
6
Photographer
Peter Cassidy

I grow globe artichokes at home, so I’m used to preparing and cooking them. But when they’re in season, you should give them a try too. Classically they would be boiled and served with a hollandaise sauce, but this barigoule at a wonderful café in south-west France caught my eye.

Ingredients

Quantity Ingredient
6 globe artichokes, stalks removed
2 carrots, diced
1/2 celeriac, peeled and diced
3 garlic cloves, smashed
250ml chicken stock
200ml olive oil
175ml white wine
1 tablespoon white wine vinegar
sea salt
freshly ground black pepper
crusty bread, to serve

Method

  1. Preheat the oven to 165°C.
  2. Sit the artichokes in a large ovenproof dish. Place the carrot, celeriac and garlic around the edges, then pour over the stock, oil, wine and vinegar. Season with salt and pepper, cover with foil and bake for 1 hour or until the vegetables are tender.
  3. Serve warm or cold, with crusty bread.
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