Spring Release 2023

2022 Contrast

82% Chardonnay, 18% Sauvignon Blanc

Artichoke Barigoule

Recipe courtesy of Chef Justin Kingsley Hall
  1. Fill a large bowl with water and squeeze the lemon halves into it. Add the lemon halves to the bowl as well. 
  2. Working with one artichoke at a time, peel off the tough outer leaves until you reach the paler, more tender leaves. Cut off the top third of the artichoke, and trim the stem, leaving about 1 inch attached. Rub the cut surfaces with the squeezed lemon to prevent browning. 
  3. Once all the artichokes are trimmed, place them in the lemon water to prevent discoloration. 
  4. In a large pot or Dutch oven, melt the butter over medium heat. 
  5. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes. 
  6. Add the minced garlic and cook for another minute. 
  7. Drain the artichokes and add them to the pot with the vegetables. 
  8. Add the white wine, vegetable broth, bay leaf, dried thyme, salt, and black pepper to the pot. Stir to combine. 
  9. Bring the liquid to a boil, then reduce the heat to low and cover the pot. 
  10. Simmer the artichokes for about 30 minutes, or until they are tender and easily pierced with a fork. 
  11. Once the artichokes are cooked, carefully transfer them to a serving platter. 
  12. Increase the heat to medium-high and boil the cooking liquid until it is reduced by half, about 5 minutes. 
  13. Taste the broth and adjust the seasoning with salt and pepper, if needed. 
  14. Spoon the reduced broth over the artichokes and garnish the Artichoke Barigoule with chopped fresh parsley, if desired. 
  15. Serve the delicious Artichoke Barigoule as a flavorful side dish or light main course, and enjoy the tender, braised artichokes in the flavorful vegetable broth.
  16. Pair Artichoke Barigoule with a chilled glass of Contrast.