Artichokes Barigoule by Laurent Mariotte

Ingredients

4 servings

• 8 purple Provence artichokes
• 1 onion
• 2 carrots
• 1 glass of white wine
• 2 cloves of garlic, peeled
• 10 dl of water or chicken broth

Steps

1. 1

   Peel and dice the onions and carrots and cut the garlic cloves in half. Put a few spoonfuls of oil in a casserole dish, add the chopped vegetables and let cook for 5 minutes.

2. 2

   Trim your artichokes by removing only a few leaves around them and cutting the tips of the others a little. Rub them with lemon.

3. 3

   Add the artichokes to the casserole, bottom side up. Season with salt. Pour in the white wine and let reduce for a few minutes, then add the chicken stock.

4. 4

   Cover the casserole or close the plancha lid and let cook for 10 minutes. Turn the artichokes over and let cook for another 10 minutes, covered or with the plancha lid closed.