Artichokes Provençal Style (a la Barigoule)

Ingredients

• 12 baby artichokes
• 1 lemon
• 4 Carrots
• 2 shallots
• 5 cloves garlic
• 5 thyme sprigs
• 4 tbsp parsley
• 300 ml dry white wine
• 1 bay leaf
• 6 tbsp Olive oil
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the artichokes, remove outer leaves and trim the tips on the front side.

2. 2.

   Drizzle the artichokes with lemon juice.

3. 3.

   Peel the carrots and slice them. Peel the shallots and garlic; finely chop the garlic and cut the shallots into rings. Wash the thyme sprigs and pluck the leaves from the stems. Wash the parsley and finely chop it.

4. 4.

   Heat the white wine with about 100 ml water in a pot, bring to a boil, add the artichokes and bay leaf, and simmer gently for 20‑25 minutes until tender.

5. 5.

   In a small pan heat olive oil and sauté the shallots with garlic until translucent. Add the carrots, pour 100‑150 ml of the artichoke broth over them, and steam gently for 10 minutes. Finally stir in the chopped herbs and season with salt and pepper.

6. 6.

   Remove the artichokes and arrange them on plates with the vegetables and herb sauce, serve warm.