How Do You Make Artichokes Barigoule?
This dish is a stew of whole artichoke hearts. Make it with fresh seasonal artichokes that you trim yourself. This recipe makes enough for four small appetizer portions, or it could be served as a side dish. Step 1 Start by peeling and dicing the onion and carrot into small squares. Step 2 Cut the roots off the leek, cut the white part away from the green and cut the white part in half vertically. Separate the layers, rinse them to remove dirt and cut them the same size as the onion and carrot. Discard the green part. Step 3 Mince the garlic and cut the lemon into wedges. Step 4 Pour the chicken stock into a bowl. Step 5 Trim each artichoke one at a time to reveal the heart. Cut off the stem and the top of the artichoke, then cut away all the outer leaves in one circular motion. Use a spoon to scrape out the pointy thistles, and use the knife to trim away any remaining leaves or husk. You should be left with just the heart. Step 6 Rub it all over immediately with a lemon wedge, coating
