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Appetizers, Sides

Artichokes barigoule

Artichokes barigoule
Los Angeles Times

Baby artichokes, each cut in half, hang drying on a clothesline stretched across my kitchen. Artichoke leaves overflow the table and cascade across the floor. Dozens of meticulously trimmed large artichokes poised in enormous metal bowls look like green roses. ... Read more

Time: About 1 hour, 30 minutes | Serves 4
  • 4 large artichokes
  • 3 cups finely chopped cremini mushrooms (1/2 pound)
  • 2 tablespoons minced shallots
  • 3 tablespoons unsalted butter
  • 1 cup bacon, thinly sliced crosswise
  • 3 tablespoons minced parsley
  • 4 to 8 slices of bacon (depending on size of artichokes)
  • 1/4 cup white wine
  • 1/4 cup chicken stock

Step 1Pare and trim the artichokes, then blanch them for 5 minutes in boiling salted water. Put into an ice bath; when cool, pull out the inner leaves and remove the choke, being very careful to keep the rest of the artichoke intact. You should end up with a cup-like shape.

Step 2Cook the mushrooms, shallots and butter in a large saute pan over medium-low heat until the mixture is cooked and somewhat dry -- about 10 minutes. (This is a duxelle.) Meanwhile, cook the sliced bacon in another pan until rendered; drain the fat and add the bacon to the duxelle. Add the parlsey.

Step 3Heat the oven to 350 degrees. Fill the artichokes with the duxelle-bacon mixture, then wrap 1 to 2 slices of bacon around each artichoke and tie with kitchen twine.

Step 4Put all four stuffed artichokes close together in an oven-proof pan. Pour the wine and stock into the pan, cover and bake for about an hour. Baste periodically and add more wine or stock if needed.

Step 5After an hour, remove the pan from the oven, discard the string and set aside the bacon to cook for another use. Pour any remaining pan juices over the artichokes. Serve immediately.

Note: Adapted from "Larousse Gastronomique," 1961 edition.

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