Artichokes à la Barigoule
A simple vegetable dish, Artichokes à la Barigoule combines some of the most wonderful flavors of southern France — olive, basil, garlic, thyme — with baby artichokes, and serves them with tomato sauce. The tiniest artichokes are easiest to obtain in the spring; at other times of year, look for the smallest you can find.
Ingredients
- Tomato Sauce
- Olive Oil - 1 tablespoon
- Onion - 1/2 small, sliced
- Tomatoes - 1-1/2 pounds, peeled, quartered, and seeded
- Glucose - 1 tablespoon (alt. light corn syrup)
- Salt and freshly ground pepper to taste
- Artichokes
- Garlic Cloves - 4
- Basil - 1 sprig
- Parsley - 1 sprig
- Artichokes - 16 small
- Lemon - 1
- Olive Oil - 3 tablespoons
- Onion - 1 medium, sliced fine
- Carrots - 2, pared
- Bay Leaf - 1/2
- Thyme - 1 sprig
- Fennel Stalk - 1 dried
- Salt and freshly ground pepper to taste
- Dry white wine - 1/3 cup
- Chicken Stock (see Cooking Basics) - 1 cup
- Green Olives - 1 cup, pitted, blanched and cut in half
- Parsley - 2 sprigs, chopped
- Cilantro - 2 sprigs, chopped
- Basil - 4 sprigs
Instructions
To make the sauce: Heat the oil in a medium skillet or saute pan over medium-high heat and saute the onion 3 to 4 minutes, until softened and beginning to brown. Reserve two tomato quarters for garnish. Stir the remaining tomatoes and glucose into the onion. Season with salt and pepper, reduce the heat to medium-low, and simmer 15 – 20 minutes. Puree and strain. Adjust the seasoning.
To prepare the artichokes: Reserve 2 garlic cloves. Chop the remaining garlic cloves, basil, and parsley together and set aside. Fill à large bowl with cold water and squeeze half the lemon into the water. Trim the leaves at the bases of the artichokes and trim the end of the stalks with a small knife, leaving about an inch of the stalk. Rub each artichoke with the other half of the lemon and plunge them into the cold water. One at a time, take the artichokes out of the water and remove the outer leaves. Scoop out the choke with a teaspoon. Replace in the bowl of water.
Cut narrow grooves the length of the carrot all around each carrot, then slice the carrots into thin discs. Heat the oil in a casserole on top of the stove over medium-high heat and lightly brown the onions and carrot, 2 – 3 minutes. Arrange the artichokes in the pan, add the two whole cloves of garlic, the bay leaf, thyme, and fennel stalk. Season with salt and pepper. Pour in the white wine and bring to a boil; let boil 15 to 20 seconds. Add stock until the artichokes are barely covered. Cover the pan, reduce the heat to medium, and cook for 15 minutes. Remove the cover, raise the heat to medium-high, and cook another 6 to 7 minutes. Adjust seasoning with salt and pepper. Remove the artichokes and drain. Place the pan back on the heat and boil briskly until the juices have reduced by half.
To serve: Dice the reserved tomato quarters and add to the tomato sauce Stir in the olives. Add the chopped garlic, basil, and parsley to the artichokes. Mix well. Arrange four artichokes in a square in the center of each plate, stems up, and place some of the carrots and onions in the center. Baste the vegetables with reduced pan juices. Spoon tomato coulis around the dish. Sprinkle with chopped parsley and cilantro, and garnish with a sprig of basil.
