This Timeless French Spring Dish Should Be on Your Table

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Explore the Richness of Artichokes à la Barigoule

Artichokes à la barigoule, a celebrated dish from Provence, embodies the essence of spring vegetables. Traditionally, this classic dish involves braising artichokes in a blend of white wine and olive oil. However, contemporary variations have emerged, incorporating ingredients like mushrooms and pork to create a layered flavor profile.

This particular rendition enhances the traditional recipe by adding a luxurious mushroom filling known as duxelles. Duxelles consist of finely minced mushrooms, typically simmered with shallots and herbs, resulting in a sophisticated, pâté-like texture that complements the artichokes beautifully.

To create this captivating dish, the process begins by briefly simmering white wine to evaporate some of its alcohol, paving the way for a more pronounced flavor. The artichokes, prepped and stuffed with mushroom duxelles, are then wrapped in pancetta, ensuring that the filling stays intact throughout cooking.

Once the artichokes are delicately sautéed in a mix of olive oil and rendered pancetta fat, they are braised to tender perfection alongside aromatic vegetables. The addition of chicken stock and herbs elevates the dish, creating a deeply flavorful broth. After the cooking process, the stuffed artichokes are seared pancetta-side down until the meat becomes crispy, providing a delightful contrast to the tender vegetable.

The result is a robust and flavorful dish that invites debate over its merit compared to the traditional mushroom-free version. While one version is richer and more savory due to the inclusion of pancetta and mushrooms, the other offers a light, artichoke-centric experience. Whichever method you choose, both variations showcase the versatility and elegance of this Provençal specialty.

Why This Recipe Stands Out

This approach focuses on creating a richer, more complex dish. The use of pancetta not only enhances the flavor but also introduces a delightful texture that pairs beautifully with the tender artichokes. By following this updated rendition of artichokes à la barigoule, you can enjoy a taste of French culinary tradition that feels both comforting and sophisticated.

Recipe Ingredients

For the Mushroom Duxelles Filling:

• 4 tablespoons unsalted butter
• 1 small yellow onion or 2 medium shallots, minced
• 1 1/4 pounds cremini mushrooms, finely minced
• 2 tablespoons minced flat-leaf parsley
• 1 pinch freshly grated nutmeg
• Kosher salt and freshly ground black pepper

For the Artichokes:

• 2 lemons, halved
• 4 large or 12 small artichokes
• 6 paper-thin slices pancetta plus 2 ounces diced pancetta
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, thinly sliced
• 1 large carrot, peeled and cut into thin rounds
• 3 garlic cloves, minced
• 1 cup dry white wine
• 3/4 cup chicken stock or vegetable stock
• 3 sprigs flat-leaf parsley, 2 sprigs thyme, 1 bay leaf tied with kitchen twine
• 1 tablespoon unsalted butter
• Freshly ground black pepper
• 1 teaspoon minced flat-leaf parsley, for garnish

Preparation of Mushroom Duxelles:

In a medium saucepan, melt butter over medium-high heat. Add minced onions or shallots, cooking until tender. Incorporate the minced mushrooms and continue to cook, stirring frequently, until the moisture evaporates and the mixture darkens and becomes fragrant. Season with parsley, nutmeg, salt, and pepper, then set aside, covered with plastic wrap to retain moisture.

Preparation of Artichokes:

Prepare a large bowl of water with the juice of halved lemons. Clean the artichokes, submerging them in the lemon water to prevent browning. Stuff each artichoke with the mushroom filling and cover with strips of pancetta, securing with kitchen twine.

Cooking Process:

In a sauté pan, combine diced pancetta and olive oil over medium heat, allowing the pancetta to render its fat. Add onions, carrots, and garlic, cooking until softened. Introduce the stuffed artichokes, followed by white wine. Allow to simmer briefly before adding stock and herbs, then cook gently until the artichokes are fork-tender.

Finishing Touches:

Remove herb bundles and carefully transfer the artichokes to a serving dish. Reduce the cooking liquid until syrupy, then whisk in butter and parsley. Serve the artichokes drizzled with the enriched sauce, either warm or at room temperature.

Special Equipment

A 3-quart sauté pan or saucier, a 10-inch nonstick skillet, and a whisk are essential for executing this recipe.

Source
www.seriouseats.com