Every time I go back to my parents’ place in Aix-en-Provence and the season allows for it, my mother would cook one of my favorite artichokes recipe (I love artichokes!! ), and that I cannot eat in Japan because finding the proper ingredients is very difficult or impossible. This recipe of artichokes barigoule is a classic recipe from Provence. Except that preparing the artichokes themselves is a bit time consuming, the recipe is extremely simple and can be a full meal. It is originally not a vegetarian or vegan dish but it can be made so by symply not using the bacon in the recipe.
Artichokes barigoule:
– 1kg of fresh tiny artichokes
– 1 large ripe tomato or two smaller
– 1 onion or 1 leek
– 3 medium size potatoes
– a piece of bacon, thick is better
– 1 bouquet garni: thyme, laurel…
– 1/2 lemon to prevent artichokes to oxyde.
Prepare the raw artichokes by removing the hardest parts, please check there for more detail.
Dice the onion or the leek, the tomato and the bacon.
In a heated pan greased with olive oil, start with the onion/leek, the bacon then the tomato at medium heat. It has to get soft but not golden. Stir often. Then adf the artichokes, cover with water and add the bouquet gatni, salt and pepper. Then add the potatoes. Cook under cover for 30minutes at low heat. And it’s ready to eat!!!
