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Classic Provencal Dish Artichokes Barigoule

Artichokes Barigoule Provencal Style

Other than preparing the artichokes (removing outer leaves and the core) this is an easy dish to prepare. It is a good side dish or even as a starter course.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine French, Provencal
Servings 6 people

Ingredients
  

  • 24 small Purple Artichokes
  • 2 Lemons
  • olive oil
  • 3 Onions diced
  • 300 g (11oz) Salted Pork petit salé (or bacon)
  • 10 Carrots peeled and sliced
  • 10 Garlic Cloves outer skins removed
  • 10-12 small Potatoes washed
  • 1 cups White Wine
  • 1.5 cups Water
  • 1 bunch Parsley minced

Instructions
 

Prepare the Artichokes

  • Remove the first layers of the artichoke leaves. Cut off the top half of the remaining leaves. Remove the heart of the artichoke and the stringy bits. Keep only two inches worth of the stalk. Peel the stalk until there is no remaining green.
    Classic Provencal Dish Artichokes Barigoule
  • Set aside the prepared artichokes in a bowl of water and the juice of two lemons. If the artichokes are not of a similar size cut the larger ones in half.

Cook the Artichokes

  • In a cooking pot, pour 3 tsp worth of olive oil, and once it is warm add the diced onions, the diced pork, the sliced carrots, the potatoes and the garlic cloves.
  • Add very little salt, a bit more pepper and stir for 5 minutes on a medium-high fire.
  • Add a glass of dry white wine and a glass of water.
  • When nearly boiling add the artichokes and the potatoes. Lower the heat to medium-low and cover your pot.
  • When nearly boiling again reduce the heat to a low-simmer.
  • Depending on the size of the artichokes and potatoes the cooking time varies from 20 to 30 minutes.
  • Check early on the cooking status by piercing an artichoke with a pointed knife. When cooked, the artichoke will fall off your knife as you pull it up. You want your artichokes to be cooked but still firm.
  • When serving spread some minced parsley on each plate.
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