Thursday, 18 May 2017

Baby Artichoke Barigoule.

A classic French starter - it can be made with full grown artichokes too just half or quarter them and remove the choke.
To prepare the baby chokes have a bowl of cold water with lemon juice in it on hand to dip the chokes in as this will stop them discolouring.
First remove the tougher leaves from around the base of the choke.
Cut the top of leaves off about a third of the way down - this varies depending on size and age of the chokes. dip into the water and lemon juice.
cut the tip of the stalk off and holding the choke upside down peel away the inedible out part of the stalk - try to take the remaining tough out leaves at the same time.
If a choke has started to develop in the center remove it and place the choke in the water.
repeat with the rest of the chokes - you want to remove all leaves etc the are too tough to eat.
Heat a splash of olive oil in a lidded  saucepan.
Chop lardons or a rasher of streaky bacon and fry until they start to release there fats.
The add very finely diced carrot. celery and onion - cook for a few mins to soften.
Add the chokes a squeeze of lemon juice and some chopped fennel (any veg can be used for this part so use what is seasonal or available that you think will work).
Raise the heat and add a small glass of white wine.
Burn off the alcohol reduce the heat and put the lid on and braise for about 10-12 mins (this again varies depending on the age and size of the chokes).
Turn the chokes a few times while braising.
Serve with some chopped parsley or chives.

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