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Artichoke Barigoule

Created by Christophe Grosjean, Executive Chef, Aubergine / L'Auberge Carmel, Carmel-by-the-Sea

Serves 8

Grosjean's artichoke barigoule, a traditional French Provençal artichoke dish, has received raves from many reviewers since he arrived L'Auberge Carmel in 2008.

Ingredients

8 artichokes
1 yellow onion
10g (0.35 ounces) coriander seed
2 sprigs thyme
1 tomato
1 cup white wine
5 cloves garlic
50g (1¾ ounces) bacon
12 cherry tomatoes

Method

  1. Sweat the onion, tomato, bacon, thyme, garlic for two minutes on low heat.
  2. Add the wine, add 2 cups of water. Cook the mix for 10 minutes then add the artichoke (cleaned).
  3. Cook them for ten minutes covered with parchment paper.
  4. Let them cool down in the liquid.
  5. Peel the cherry tomatoes, sauté them very quickly with olive oil. When cold, add some balsamic vinegar.

To Serve

This recipe can be served either hot or cold.

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