Best 5 Braised Stuffed Artichoke A La Barigoule Recipes

WHOLE STUFFED ARTICHOKES BRAISED IN WHITE WINE

Steps:

• Make stuffing:
• Preheat oven to 350°F.
• Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly.
• Trim and stuff artichokes:
• Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
• Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.
• Trim remaining artichokes in same manner.
• Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf. Top each artichoke with a slice of provolone.
• Cook artichokes:
• Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer.
• Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
• If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes.
• Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.

BRAISED STUFFED ARTICHOKE A LA BARIGOULE

Steps:

• Use scissors to remove the thorny ends of the artichoke leaves. Use a knife to remove the stem so the artichokes will sit flat. In a heavy pot, combine the onion, carrot and garlic with 4 tablespoons of the olive oil over low heat and cook until the onion is tender and gold, about 10 minutes. Add the white wine and simmer 2 minutes. Add the artichokes, cover, and cook about 1 hour, until tender. Remove the artichokes from the pot and set aside; reserve the broth.
• Put the mashed potatoes in a mixing bowl. Mince the basil, and in another bowl combine it well with 2 tablespoons of olive oil. Whisk 3 tablespoons of the basil mixture into the potatoes, add salt and pepper and set aside. Use a spoon to remove the thistly choke from the center of each artichoke. Spoon the potato mixture into the center of each and set aside.
• Return the broth in the pot to the stove over medium heat. Add the asparagus and simmer 10 minutes. Add the tomato and olives and simmer 2 minutes. Put the artichokes back in the pot and cook until completely warm, about 5 minutes. Put each artichoke in the center of a shallow bowl. Whisk the remaining basil paste into the broth, gently ladle it around the artichokes, and serve.

BRAISED ARTICHOKES "A LA BARIGOULE"

Steps:

• Fill an All-Clad 3 qt. Mixing Bowl half full with water. Cut the lemons in half and squeeze the juice of three of the lemons into the water. Proceed with trimming the artichokes by grasping the artichoke by the stem with one hand and using your other hand to carefully pull the leaves back until they snap off. Begin snapping the small leaves at the stem and work your way around until the tender pale yellow leaves are exposed. Repeat with the remaining artichokes. Next, cut the stems off where they meet the base and rub the exposed cut with the cut lemon to prevent it from discoloring. Turn the artichoke on its side and cut the yellow leaves from the base where they meet the heart. Discard the leaves. Hold the artichoke heart in your hand with the stem side down and use a sharp paring knife to trim away the tough outer green layer from the sides of the heart. It helps to turn the artichoke with your hand while keeping the knife in place. Turn the artichoke over so that the stem faces up and trim away the dark green from the base at roughly, a 45° angle until only light colored flesh remains. Rub the artichoke heart thoroughly with the lemon. Use a sharp spoon or melon baller to scrape out the fuzzy choke from the center of the heart. Immediately immerse the artichoke into the lemon water. Repeat the trimming process with the remaining artichokes. Heat the All-Clad TK 8 qt. Rondeau over medium heat and add the olive oil. Add the onions and a teaspoon of kosher salt. Sweat the onions stirring frequently until they begin to wilt, about 3 minutes. Stir in the garlic, carrots and another teaspoon of salt then cover the rondeau and cook over low heat for 2 minutes. Drain the artichokes then arrange them stem side up over the vegetables and cook for about 30 seconds. Turn the artichokes over and cook for another 30 seconds. Add the white wine and quickly bring to a simmer and cook for 1 minute. Add the chicken stock to cover the artichokes by about ½ inch. Season the liquid well with salt and add the bouquet garni. Bring the liquid to a simmer then lay a clean lint free dish towel or a couple of layers of cheese cloth over the surface to keep the 3 artichokes submerged. Cook the artichokes for about 35 minutes or until they are tender when pierced with a paring knife. Remove the rondeau from the heat. Stir in the minced anchovies and allow the artichokes to cool in the liquid. At this point the artichokes can be stored in the liquid, refrigerated, for a couple of days. When you are ready to serve, discard the bouquet garni and remove the artichokes from the liquid. Cut each base into six wedges. Drain most of the liquid from the vegetables and reserve for another use such as a soup or a pasta sauce. Combine the artichokes with the vegetables and minced parsley and reheat or serve at room temperature.

ARTICHOKES A LA BARIGOULE

Steps:

• Trim artichokes; leave stems on, and remove tough outer leaves, leaving pale-green edible ones. Neatly pare base and stem; cut off very top of artichokes. Rub with cut lemon; squeeze juice from lemons into ice water, and add lemon halves and artichokes.
• In Dutch oven, cook pancetta in oil over medium heat until brown and crisp and fat is rendered, about 10 minutes. Remove pancetta with slotted spoon; reserve. Add shallots and garlic; cook 5 minutes, stirring and picking up brown bits from bottom, until golden.
• Add carrots, thyme, bay leaves, salt, and pepper to Dutch oven; cook until just tender, 4 to 6 minutes. Add wine and stock, and stir until boiling. Place artichokes on bed of vegetables; cover, and simmer on medium-low heat until tender, stirring, 20 to 30 minutes. If liquid has evaporated, add 1/2 cup additional chicken stock. Raise heat, reduce liquid just to thicken slightly, and adjust seasoning with salt and pepper. You should end up with a slightly thickened, rich brown liquid. Stir in parsley and reserved pancetta.
• Place the artichokes on a deep serving platter or bowl, and spoon the vegetables and sauce over artichokes. Drizzle with the balsamic vinegar, and serve.

ARTICHOKES A LA BARIGOULE

Steps:

• Fill a large bowl with water, and add lemon juice. Peel the dark green outer leaves from the artichokes, and peel stem to remove fibrous outer layer. Cut off spiny tops of leaves. Cut artichokes lengthwise into quarters, and remove chokes. Immediately add artichokes to water.
• In a large pot, warm olive oil over medium low heat. Add the garlic, parsley stems, onion, fennel, carrots and celery. Season lightly with salt and pepper. Gently cook vegetables until onions are translucent but not brown, stirring frequently, about 10 minutes. Add white wine, and cook until reduced by 3/4.
• Add artichokes to pot, and pour broth or water over them. Bring to a boil, then reduce heat and simmer, covered, until artichokes are tender, offering no resistance when pierced with a knife, about 35 minutes. Taste and adjust seasoning if necessary. Discard parsley stems. Add whole parsley leaves to pot, and let wilt slightly. Spoon artichokes and vegetables onto plates with a little of the cooking liquid.