- Fill a large bowl with water and squeeze the lemon halves into it. Add the lemon halves to the bowl as well.
- 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.
- Once all the artichokes are trimmed, place them in the lemon water to prevent discoloration.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Drain the artichokes and add them to the pot with the vegetables.
- Add the white wine, vegetable broth, bay leaf, dried thyme, salt, and black pepper to the pot. Stir to combine.
- Bring the liquid to a boil, then reduce the heat to low and cover the pot.
- Simmer the artichokes for about 30 minutes, or until they are tender and easily pierced with a fork.
- Once the artichokes are cooked, carefully transfer them to a serving platter.
- Increase the heat to medium-high and boil the cooking liquid until it is reduced by half, about 5 minutes.
- Taste the broth and adjust the seasoning with salt and pepper, if needed.
- Spoon the reduced broth over the artichokes and garnish the Artichoke Barigoule with chopped fresh parsley, if desired.
- 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.
- Pair Artichoke Barigoule with a chilled glass of Contrast.
Spring Release 2023
•
2022 Contrast
82% Chardonnay, 18% Sauvignon Blanc
Artichoke Barigoule
Ingredients
4 large artichokes, cleaned and trimmed
1 lemon, halved
2 tablespoons butter
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
3 garlic cloves, minced
1/2 cup dry white wine
1/2 cup vegetable broth
1 bay leaf
1/2 teaspoon dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
WINE PAIRING FOR ARTICHOKE BARIGOULE
Artichoke Barigoule is a classic French dish originating from the Provence region. This exquisite dish features tender artichoke hearts simmered in a flavorful broth infused with white wine, aromatic herbs such as thyme and bay leaf, and a medley of vegetables including carrots, onions, and celery. Traditionally served as a warm appetizer or a light main course, Artichoke Barigoule embodies the essence of Provençal cuisine—fresh, vibrant, and bursting with flavor.
Pairing Artichoke Barigoule with a wine enhances the dining experience by complementing and elevating the flavors of the dish. The perfect wine pairing for Artichoke Barigoule is BENOM's Contrast, a white blend from Paso Robles. This blend of a crisp Chardonnay and fruity Sauvignon Blanc brings acidity and freshness that balances the richness of the dish and refreshes the palate between bites.
Try this wine pairing for Artichoke Barigoule at home to relax and indulge in a moment of culinary bliss. Whether it's a quiet evening in after a long day or a leisurely weekend afternoon spent in the company of loved ones, the combination of Artichoke Barigoule and Contrast will transport your palate to the South of France, allowing you to escape from the everyday hustle and bustle.
Method
More of Spring Release 2023