Food Artichokes with barigoule: the easy recipe

19:05  22 june  2020
19:05  22 june  2020 Source:   bfmtv.com

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Artichauts à la barigoule : la recette facile © photocuisine Artichokes with barigoule: easy recipe Rediscover this Provencal specialty during the high season of artichokes! Follow the guide to make the recipe to perfection and delight your family or your guests.

Straight from from Provence , this artichoke dish is perfect for light summer meals . (Re) Discover this local specialty, of peasant origin, thanks to our tips and recipes to make it successful. The modern recipe for artichokes with barigoule is rich in vegetables and spices, ideal for healthy or vegetarian meals (if you remove the bacon). We try ?

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What is the definition of "barigoule"?

Originally, the barigoule is an edible mushroom which grows in Provence. Preparing the artichokes "à la barigoule" consisted of cutting them so that they resemble the mushroom. The recipe of the time made a farce for the artichokes previously hollowed out, based on chopped barigoule, bacon minced and spices, before sautéing. Today, the term "à la barigoule" designates a way of cooking. The artichokes are stuffed with carrots, onions, shallots, bacon or bacon , and covered with a drizzle of olive oil before simmering in an casserole dish for two hours.

How to clean, peel and prepare mushrooms? The recipe for artichokes with barigoule

To make this recipe, you will have to take a tour

at the market in order to select the best seasonal products. Once in your kitchen, reserve two hours of your day to cook this meal that is both healthy and delicious for you and the whole family.

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The ingredients of the recipe: 6 Artichokes3 Onions75g of bacon1 Lemon2 Carrots2 cloves of garlic1 Red onion1 Bouquet garnished25cl of white wine3 tsp. 3 tablespoons parsley. olive oil Salt, pepper

The recipe steps:

1. Remove 5 cm from the tails

of the artichokes . Remove the outer leaves and cut close to the heart. Remove the hay and peel using a peeler.

2. Cut the artichokes in half and immerse them in lemon water.

3. Peel the

carrots and cut them into rings. Peel and slice the onions. Peel the garlic cloves. Rinse and finely chop the parsley.

4. Over low heat and in a Dutch oven, pour

olive oil . Brown the carrots, garlic and onions. Add the artichokes, the bouquet garni and 1 clove of garlic.

5. Add water to ¾ then

the white wine . Add salt and pepper. Cook covered for 15 min.

6. Remove the cover, increase the heat, add the bacon and let reduce.

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7. Pour the whole in a dish, sprinkle with parsley before serving hot.

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Tip: for artichokes with vegetarian shavings, remove the bacon or replace it with vegan alternatives like tofu . What accompaniment for artichokes with barigoule?

Your barigoule artichokes can be eaten alone. If that is not enough, you can accompany them with a nice

grilled meat type steak, roasted with an chicken leg . It will be a plus to bring consistency to the dish and stall the most greedy stomachs. They can also be served as a starter, especially if you receive and you need to wedge your guests before the main course.

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This is interesting!