Artichoke Hearts Stewed in Olive Oil (Artichauts à la Barigoule)

Artichoke Hearts Stewed in Olive Oil (Artichauts a la Barigoule)

Artichoke Hearts Stewed in Olive Oil (Artichauts a la Barigoule)

Olive oil and lemon juice complement tender artichokes in this Provençal dish.Todd Coleman

Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York.

Artichauts à la Barigoule (Artichoke Hearts Stewed in Olive Oi)
Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York.
Yield: serves 4

Ingredients

  • 12 lemon, zested and juiced, plus 4 thin slices lemon
  • 4 medium artichokes
  • 12 cup extra-virgin olive oil
  • 10 white button mushrooms
  • 6 cloves garlic, smashed
  • 2 small carrots, cut into 3" pieces
  • 12 cup white wine
  • 1 tbsp. unsalted butter
  • 14 tsp. cracked coriander seeds
  • Kosher salt and freshly ground black pepper, to taste
  • 6 olives, preferably Kalamata, pitted and halved
  • 14 cup flat-leaf parsley leaves
  • 18 tsp. paprika or piment d'Espelette

Instructions

  1. Combine lemon juice and 6 cups water in a large bowl. Working with one artichoke at a time, place artichoke on its side. Using a serrated knife, cut off leaves by making a crosswise cut about 1 12" from where the stem meets the base; discard leaves. Cut away tough outer leaves remaining on artichoke's base until you reach inner yellow leaves. Using a peeler, remove green outer layer from stem and base. Trim off bottom 12" of stem. Use a spoon to scoop out fuzzy choke from center of artichoke. Halve trimmed artichoke; transfer to lemon water. Repeat with remaining artichokes.
  2. Drain artichokes. Heat oil in a 12" skillet over medium-high heat. Add artichokes cut side down, along with mushrooms, garlic, and carrots. Cook, stirring, until vegetables begin to brown, 8–10 minutes. Add lemon slices, wine, butter, and coriander; boil. Reduce wine by half, 3–4 minutes. Add enough water to just cover vegetables; bring to a boil. Reduce heat to medium-low; simmer until vegetables are tender, 12–15 minutes. Season with salt and pepper. Using tongs, transfer artichokes, carrots, and mushrooms to a bowl. Bring liquid to a boil; reduce to 13 cup, 8–10 minutes. Strain liquid; return to skillet along with artichokes, mushrooms, carrots, and olives; heat through. Garnish with lemon zest, parsley, and paprika.