Artichauts a la Barigoule a vegetarian specialty from the south of France

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The artichokes a la barigoule is a specialty from the south of France that is perfect for vegetarian looking for something versatile and tasty. The recipe consist of small purple artichokes cooked with onion, carrot white wine and olive oil that are then mixed with fresh herbs ( parsely, basil, garlic) at the end. in this video tutorial you will learn how to make the classic version of the artichauts a la barigoule.

Written recipe: https://bit.ly/35xDDd5

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🧅🥕INGREDIENTS🥕🧅 ( enough for 2 large servings or 4 small appetizers)
8 small purple Artichoke (artichauts poivrade)
1 medium white onion ( finely sliced)
2 small Dutch carrots
4 garlic cloves
1 tablespoon chopped basil leaves
1 tablespoon chopped parsley
1 small bay leaf
1 small branch of thyme
1 pinch of sea salt (flakes are best)
1 lemon (juiced)
3 tablespoons olive oil
100 ml white wine (muscadet, pinot gris is good)
50 ml water (filtered water is best)

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Comments

Max Peter Popovic says:

Very educational, thanks

Guenzburgh Dcl says:

He butchered the artichoke, there is no need to remove the center leaves or cut so much away, properly cooked the inner leaves become very soft try ‘Constantinople Artichoke’ a Greek version much much better

Rhiannon Fugatt says:

Hey wanted to let you know I added in 3/4 cup of halved cherry tomatoes during the last ten minutes of cooking this and was a very nice addition, added some color and a bit more acidity.

Rhiannon Fugatt says:

Glad I started my artichoke plants this last spring, so should have some growing next year yay! What do you do with the artichoke leaves that you removed? I would usually cook and eat those too with an aoli sauce.

Ramya Ravinuthala says:

Hiii stephan , we don't have artichokes in india , but I followed same recipe for green beans , it came out great , I used a bit of butter , and local herbs , 🥰🥰🥰🥰

Ana Santos says:

I cook the green ones just in water and salt and eat them when whole taking one leaf at time and sucking the little bit in the end dipping it in a butter sauce,delicious!

Cahuenga says:

Starts at 8.05

Cahuenga says:

a hund is a scho;)

يوميات سولي وتوفي وكرمله says:

🔔🔔🔔🔔

يوميات سولي وتوفي وكرمله says:

👍👍👍👍

Israel McClure says:

Qu’ils mange de la brioche. I want to see you make a Marie Antoinette chantilly cake.

kittie kat says:

😱 artichoke leaves are the best part. I respect what you are trying to teach, but in our house we use All the artichoke. Steamed and mayo, for dipping

Rafael Barbaroto says:

this is the best culinary channel on youtube, what a wonderful work

Jacques Maloubier says:

Very nice. Tres bien fait. I remember when the family lived in Paris, Grandmere used to make soupe a potiron. Would love to see you make that. As I recall, she served it with gruyere.

Da Da Cooking Natural Life says:

Woww so delicious 😋 perfect yummy watering I can’t wait need try to cook learn from you full watched see you next video dear👍👍

Tom V says:

so much work for such a small amount of edible parts

The .B says:

Can you do a recipe for pomme purée?

David Himmelsbach says:

The STEMS are delicious — if you peel back the outer layer. That's why the long stem is retailed. This is true for all artichokes, BTW.

Russ says:

No chance of getting fresh baby artichokes in the U.K. – we simply do not have the beautiful continental markets you have in France and Italy.

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