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
- 1⁄2 lemon, zested and juiced, plus 4 thin slices lemon
- 4 medium artichokes
- 1⁄2 cup extra-virgin olive oil
- 10 white button mushrooms
- 6 cloves garlic, smashed
- 2 small carrots, cut into 3" pieces
- 1⁄2 cup white wine
- 1 tbsp. unsalted butter
- 1⁄4 tsp. cracked coriander seeds
- Kosher salt and freshly ground black pepper, to taste
- 6 olives, preferably Kalamata, pitted and halved
- 1⁄4 cup flat-leaf parsley leaves
- 1⁄8 tsp. paprika or piment d'Espelette
- 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 1⁄2" 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 1⁄2" 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.
- 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 1⁄3 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.