Single Artichoke Barigoule Braise | Supa

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🥨Snack🟢Easy⏱55 minSide Dish

Single Artichoke Barigoule Braise

Name: Single Artichoke Barigoule Braise
Total time: 55 min
Yield: 1 portions
Cuisine: French
Ingredients: 150 g Artichoke Fresh trimmed hearts, all tough leaves and fibrous choke removed, quartered; 30 g Carrot Peeled, finely diced; 20 g Onion Finely diced; 2 g Garlic Crushed; 0.5 g Thyme Fresh leaves, retained; 1 g Parsley Fresh leaves, chopped; 1.5 tbsp White wine Dry white wine; 0.5 cup Vegetable broth Ready-to-use broth; 1 tsp Lemon Juice; 0.2 g Bay Leaves One small dried leaf, removed after braising; 1 tsp Olive oil; To taste Salt; To taste Black Pepper

One warm Provençal-style vegetable portion of fresh artichoke hearts gently braised with carrot, onion, white wine and herbs, retaining its reduced sauce.

Ingredients

150 g

Artichoke

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30 g

Carrot

20 g

Onion

2 g

Garlic

0.5 g

Thyme

1 g

Parsley

1.5 tbsp

White wine

0.5 cup

Vegetable broth

1 tsp

Lemon Juice

0.2 g

Bay Leaves

1 tsp

Olive oil

To taste

Salt

To taste

Black Pepper

Steps

5 min1

Fry

Use only the weighed fresh artichoke hearts, with no tough leaves or fibrous choke. Quarter them and immediately rub with 2 ml lemon juice, keeping the remaining 3 ml for finishing. Heat all the oil in a small heavy saucepan. Add all the carrot, onion and garlic and cook gently for 5 minutes without browning.

30 min2

Simmer

Add all the artichoke pieces and stir for 2 minutes. Pour in all the dry white wine and simmer for 2-3 minutes to reduce it by about half. Add all the broth, fresh thyme and bay leaf. Cover and simmer gently for 20-25 minutes, turning the artichokes once, until a knife enters the hearts without resistance.

5 min3

Simmer

Lift all the artichokes and diced vegetables into one shallow bowl. Remove and discard only the bay leaf. Simmer the remaining liquid uncovered for 3-5 minutes until slightly reduced, keeping all the oil and juices. Stir in the reserved lemon juice, all the parsley and salt and pepper to taste. Pour all the sauce over the vegetables and serve the entire bowl as one vegetable portion; no bacon, bread or main dish is included.