OH! Magazine - Australian Version November 2018 | Page 17

PETE EVANS’
ARTICHOKES À
LA BARIGOULE
PETE
EVANS
Celebrity chef Pete Evans shares this tantalising recipe for
braised globe artichokes.
When travelling in the south of France, you notice that the cuisine shows a great respect for and
celebrates vegetables that are in season. One of my favourite dishes from this part of the world is the
timeless classic, artichokes à la barigoule (braised globe artichokes). I love the way the aromatics and
smoky bacon highlight the artichokes. Serve on the table alongside some grilled or roasted meat or fish.
How to make it:
1. Fill a large bowl with 750 ml (3 cups) of water and add the
lemon juice.
2. Trim the artichoke stalks to 3cm. Peel away the tough outer
leaves until you reach the soft, pale yellow inner leaves.
Using a small sharp knife, trim away the tough green skin
from the stalks so you are left with the pale yellow edible
core. Working quickly, trim 2cm from the pointed top of
each artichoke, then cut in half lengthways and rub the
artichoke flesh with a lemon quarter to prevent it from
oxidising. Using a teaspoon, scope out the fibrous ‘choke’
in the centre and discard, then immediately squeeze on
some more lemon juice. Place all the prepped artichokes in
the lemon water and set aside until needed. Drain when
ready to cook.
3. Heat the oil or fat in a large, deep frying pan over medium-
to-high heat.
4. Add the speck or bacon and sauté for about five minutes,
or until lightly golden. Stir in the onion, carrot, celery,
garlic and thyme, season with salt and pepper and cook for
about 5 minutes, or until softened.
5. Pour the white wine into the pan and simmer until reduced
by half.
6. Add the broth and drained artichokes, reduce the heat to
medium, cover with a lid and cook for about 25 minutes,
or until the artichokes are tender when pierced with the tip
of a knife.
7. Season with salt and pepper if needed. Serve immediately,
with a drizzle of olive oil and the parsley scattered over the
top. Add a squeeze of lemon, if you desire.
What you’ll need:
Juice of 1 lemon
10 globe artichokes
2 lemons, quartered
2 tablespoons coconut oil or good-quality animal
fat
200g speck or rindless bacon, finely diced
1 onion, finely chopped
2 carrots, finely diced
2 celery stalks, finely diced
3 garlic cloves, finely chopped
3 thyme sprigs
Sea salt
Feshly ground black pepper
1 cup dry white wine (such as chardonnay)
3 cups chicken bone broth (download recipe here)
2 tablespoons extra-virgin olive oil
2 tablespoons chopped ‚ at-leaf
Parsley leaves
½ lemon, to serve
Serves: 4 as a side
Note
You can use cooked artichokes in brine if fresh
artichokes are not available. If using pre-cooked
artichokes, you will only need half the amount of
chicken bone broth and the cooking time should
be reduced from 25 to 2 minutes.
OH! MAGAZINE ( NOVEMBER 2018 )
17