For ➍4 medium artichokes (or 8-12 small purple artichokes)
2 lemons, quartered
120 g smoked bacon
3 tomatoes
1 onion
1 clove garlic
20 cl dry white wine
50 g butter
salt & pepper
savory, coriander, rosemary, thyme, oregano & sage
Drop lemons in a pot of fresh water.
Pull the stems of the artichokes and wash.Cut the leaves halfway up and cut them in half lengthwise and remove the hay with a small sharp knife. Put them in lemon water.
Melt half the butter in a pan and stir-fry the artichokes quickly over high heat. Add salt and pepper and set aside.
Dip the tomatoes for a few s in a pot of boiling water, then peel them, remove the seeds and cut them into large cubes.
Peel the onion and garlic, slice them.
Fry the bacon, onion and garlic in the remaining butter, add the tomatoes, salt, pepper and herbs and simmer for 3-4 m.
Top each artichoke half of this farce, put them in a casserole dish, pour over the white wine and simmer 1 hour.
Serve as a vegetarian main dish or as a side dish with fish or lamb.
Pull the stems of the artichokes and wash.Cut the leaves halfway up and cut them in half lengthwise and remove the hay with a small sharp knife. Put them in lemon water.
Melt half the butter in a pan and stir-fry the artichokes quickly over high heat. Add salt and pepper and set aside.
Dip the tomatoes for a few s in a pot of boiling water, then peel them, remove the seeds and cut them into large cubes.
Peel the onion and garlic, slice them.
Fry the bacon, onion and garlic in the remaining butter, add the tomatoes, salt, pepper and herbs and simmer for 3-4 m.
Top each artichoke half of this farce, put them in a casserole dish, pour over the white wine and simmer 1 hour.
Serve as a vegetarian main dish or as a side dish with fish or lamb.
'Barigoule' is a way of making a farce for artichokes. Instead of tomatoes,you could use carrots or/and mushrooms.
