Artichokes a La Barigoule
Preparation steps
Rinse the artichokes, remove the outer leaves and cut off the tops.
Drizzle the artichokes with lemon juice.
Peel the carrots and cut into slices. Peel the shallots and garlic. Finely chop the garlic and cut the shallots into rings. Rinse the thyme sprigs and pluck the leaves. Rinse the parsley and chop finely.
Bring the white wine and 100 ml (approximately 1/2 cup) water to a boil in a saucepan, add the artichokes and bay leaf and simmer for around 20-25 minutes, until tender.
Heat the olive oil in a small frying pan and sauté the shallots and garlic until soft. Add the carrots and 100-150 ml (approximately 1/2 cup) artichoke liquid and cook until soft, around 10 minutes. Stir in the chopped herbs and season with salt and pepper.
Remove the artichokes from the liquid and serve with the carrots and herb stock on serving plates. Serve warm.
