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Baby Artichokes Barigoule
Artichauds Barigoule

Serves: 4 : 4

Directions
Clean mushrooms if necessary. Trim the stems of the artichokes; remove the tough outer leaves and blanch them for 3 minutes in lemon water. Cut artichokes in half and remove any straw. In a casserole, over medium-low heat, sweat the lardons, carrot, celery and onion in olive oil. When the vegetables are soft, add the artichokes, minced garlic, bay leaf, thyme, salt and pepper; cook 5 minutes. Add the mushrooms and cook an additional 3 minutes. Add wine and enough water to barely cover the vegetables. Cover and cook over medium heat for 15 minutes; then remove the lid and reduce the cooking liquid over high heat to thicken the sauce. Check seasoning and sprinkle with chopped parsley. Serve immediately.

Recipe Contributed By
JDV

Recipe Category: Vegetables


Ingredients
1/2 lb wild mushrooms (such as oyster mushrooms)
1/2 cup dry white wine
Salt and pepper
1 sprig of thyme
1 bay leaf
8 garlic cloves, minced
1 small yellow onion, chopped
1 branch of celery, cut in 1/2 inch dice
1 carrot, cut in 1/2~ dice
3 oz slab bacon, cut into lardons
2 Tbsp extra-virgin olive oil Available Online
Juice of 2 lemons
16 baby artichokes
2 Tbsp chopped flat parsley




Items Available For This Recipe


Puget extra virgin olive oil 25.4 fl oz

$16.95    ( Item: #2507)



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