Picture Recipe – Artichokes (Globe) “Barigoule” Style

Artichokes (Globe) “Barigoule” Style

Another great messenger for Spring are Globe Artichokes. Most people only recognize Globe Artichokes as being the logo of the Italian bitter liqueur made from 13 herbs and plants. Predominant amongst these is the Globe artichoke (Cynara scolymus), from which the drink derives its name. Cynar is dark brown in color, has a bittersweet flavour. Cynar can be taken as either a digestive, aperitif or as a cocktail (mixed with soda water and lemon or orange slice, or with cola, eggnog, tonic water, milk or bitter lemon soda). Europeans often mix it with orange juice, especially in Switzerland and Southern Germany where Cynar and orange juice is a very popular combination. (source – Wikipedia)

 Artichokes “Barigoule” is a traditional Provencale dish. My Recipe reflects the simplicity, flavour and beauty of preparing Globe Artichokes.

Best served and eaten warm as an Appetizer family style in the middle of the table (French style of Antipasto), with some shaved Bayonne ham (French style Parma ham), some marinated Olives (Kalamata) and some pieces of Parmesan cheese (Padano or Reggiano).  

Goes best with a glass of Prosecco (Sparkling wine), a crisp Chardonnay or a tangy Sauvignon Blanc.

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Follow my Recipe (see below Picture Recipe and Recipe Card) to taste and enjoy this magnificent vegetable.

My PICTURE RECIPE (Download PDF here)  ADPC42.tmp

Equipment and Tool needed:

Cutting board, Chef’s knife, Peeler, Paring knife, Baller, Citrus juicer, Saucepan, Baking tray, Aluminium foil (not in picture – strainer, bowl, wooden spoon, whisk)

Ingredients needed:

Fresh Globe Artichokes, Flour plain, Lemon, Salt cooking, Olive oil cooking, Onions brown, Garlic fresh, Carrots, Celery, Leek, Fresh thyme, flat parsley and rosemary, Bay leave, Clove, White wine cooking (Chardonnay), Chicken stock (water), Sea salt flakes (Fleur de sel), Black Pepper from the pepper mill, Olive oil extra virgin, Garlic grass

Preparation / Cooking Globe Artichokes:

• Make lemon water (to keep Globe Artichokes after preparation / peeling

• Cut top (50%) of Globe Artichoke off

• Then cut off ½ of the stem, take off leaves around the artichoke bottom

• With a Paring knife peel off all skin (green) around stem and bottom

• Keep in lemon water (PS: Globe Artichokes turn brown very quickly!)

• With a baller take out the hairy bits from the heart of the Globe Artichoke, put back into lemon water

• Make Blanching stock (water, lemon juice, salt cooking and flour plain (whisked in). The flour will keep the Globe Artichoke white (no discolouring)

• Blanch for 1-2 minutes, refresh with cold water and strain off.

• Set aside in baking tray to cool down, cut in half lengthwise

Preparation / Cooking Braising Liquid:

• Slice onions and carrots

• Cut leek into fine strips

• Cut celery into cubes

• Crush whole garlic clove (with skin) with flat side of the Chef’s knife

• Roughly chop parsley flat (including stems)

• Roughly chop up fresh herbs (Thyme and Rosemary)

• Heat up saucepan, add Olive oil cooking

• Add onions, carrots, celery and garlic. Sautéing for 2-3 minutes

• Season with Sea salt flakes (Fleur de sel) and Black pepper from the pepper mill

• After the onions, carrots, celery and garlic have slightly caramelized (still translucent), add leek, herbs, Bay leave and clove, continue sautéing for another 2-3 minutes

• Deglaze with white wine, reduce, add / fill up with chicken stock (water)

• Bring to the boil and let simmer for 2-3 minutes

• Pour (not boiling hot) over pre-prepared Globe Artichokes in baking tray. PS: ensure that all artichokes are covered with the braising liquid

 Preparation / Cooking Globe Artichokes

• Sprinkle with some freshly squeezed lemon juice and chopped parsley flat

• Cover with Aluminium foil (make some holes)

• Braise (slow cook) in the oven by 150 C (conventional oven –top and bottom heat) for approximately 35-40 minutes

• Take out from the oven, place Globe Artichokes neatly in serving dish

• Pour braising liquid into saucepan and reduce by half

• Finish up with some olive oil (extra virgin), lemon juice (if needed) and seasoning

• Pour over Globe Artichokes (let stand for 10-15 minutes before serving to infuse all flavours into the Artichokes), sprinkle with cut Spring Garlic grass

Bon Appetite – Chef & Guide Dog User Martin

www.enabledcooking.com

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Here is what you need:

My RECIPE CARD RC_ArtichokesBarigoule

INGREDIENTS

QUANTITY        UNIT         PRODUCE

4                       PC            Globe Artichoke fresh (medium size)

½                      PC            Lemon juice fresh

               Some                  Flour white

1             PINCH                 Salt cooking

BRAISING LIQUID

20                     ML            Olive Oil cooking

150                   GR            Onions brown fresh

3                       PC            Garlic Clove fresh

100                   GR            Carrots fresh

50                     GR            Leek fresh

50                     GR            Celery fresh

20                     GR            Thyme fresh

20                     GR            Parsley flat fresh

10                     GR            Rosemary fresh

1                       PC            Bay leave

1                       PC            Clove

150                   ML            White wine cooking (Chardonnay)

300                   ML            Chicken stock white (or) water

              As needed          Sea salt flakes (Fleur de sel)

             As needed          Black pepper from the pepper mill

QUANTITY        UNIT         PRODUCE

30                     ML            Olive Oil extra virgin

½                      PC            Lemon juice fresh

5                       GR            Garlic grass fresh (Spring Garlic)

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