INGREDIENTS

INSTRUCTIONS

Prepare artichoke hearts: Fill a bowl with water and add the juice of one
of the lemons. Trim the stems off the artichokes and cut off the tops with
a sharp knife. Trim off the spiny tips of the outer leaves with scissors
and rub the cut parts with the remaining lemon. Cut small artichokes in
half, large artichokes into quarters and gently scoop out the spiny chokes.
Rub the cut sides with lemon and place in the bowl of water as you go
along.
Make a sauce: Heat the oil in a large heavy-bottomed nonstick skillet or
casserole over medium-low heat and add the onions. Cook, stirring, until
tender, about 5 minutes. Add the garlic, peppers, and a little salt and
stir together for about 5 minutes, until the garlic begins to color and the
peppers begin to soften. Add the tomatoes, more salt if desired, and
pepper. Cook, stirring often, for about 10 minutes until the tomatoes have
cooked down a bit and are fragrant.
Stew artichokes: Drain the artichokes and add to the pot along with the
thyme, bay leaf, and wine. Bring to a simmer, add 1 cup simmering water,
cover, and simmer for 30 minutes. Check the mixture and add another cup of
simmering water if the liquid has evaporated. Continue to simmer, covered,
for another 15 to 30 minutes, until the artichokes are tender and the
leaves come away easily. Stir in the parsley, taste, and adjust seasonings.
Serve hot or cold.
ADVANCE PREPARATION: This will hold for a day or two in the refrigerator.
PER PORTION (3 small or 1 large artichoke with sauce: Calories 153; Protein
7 G; Fat 3 G; 18%CFF. Carb 30 G; Sodium 161 MG.
>From PROVENCAL LIGHT, by Martha Rose Shulman (Bantam, 1994). >Edited by
Pat Hanneman 3/98
"I keep looking for and trying new _artichoke a la barigoule_ recipes, but
I still can't find one I like as much as my friend Christine Picasso's.
I've included it in other collections, but it's such a definitive Provencal
recipe ... yet every single Provencal person I have met has a different
version. " To some, artichokes are simmered in wine with onions and
carrots. In the Larousse Gastronomique, the artichokes are stuffed and
braised. "Me, I'll stick to the garlicky, tomatoey version I learned to
make long ago in Provence. It's the combination of garlic and peppers with
the artichokes, all cooked together in the long-simmering tomato and wine
sauce, that makes this good."--MRS
Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 21,
1998

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