Ingredients

  • 6 artichokes, small
  • 3 cloves, garlic
  • 6 sprigs parsley
  • salt & peper
  • 2 sprigs Thyme
  • ¼ cup olive oil
  • 400 ml white wine

Directions

1. Using a porcelain knife, trim artichokes and cut in half to remove chokes. Put in bowl of acidulated water (1 t lemon juice to 1 quart water).
2. Place the artichokes side by side in a large shallow flameproof earthenware casserole, just large enough to hold them. Chop the garlic and parsley and stuff the centers with the mixture. Season, and sprinkle with thyme leaves and olive oil. Add enough white wine to the casserole so that it comes halfway up the sides of the artichokes, sprinkling a little into the artichokes as well. Cover, and simmer for 1 1/2 hours, removing the lid toward the end of the cooking so that most of the wine can evaporate. Grind on additional pepper before serving.



Categories
Artichokes, France
Keywords
Artichokes, France
MacGourmet downloadArtichauts a la Barigoule, Artichokes stuffed with Garlic and Parsley. To import, drag image to your MacGourmet recipe box.