Artichokes in Barigoule

11 Oct 2023 | 3 comments

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Ingredients:

12 small violets
100 g bacon,
2 onions,
1 carrot,
200 g of tomato pulp,
1 lemon juice,
100 ml of white wine,
2 cs dolive oil,
Salt, pepper.

Preparation 20 minutes - Cooking 1 hour

Clean and turn artichokes: lift leaves, recover hearts by removing hard edges. Cut the hearts in 2 and rip them off. Put them in a Cold water lemon.

Cut the onions. Peel and cut the carrots in small dice.

In a jumper, put the oil and return onions, carrots and bacon. Put on tight artichokes. Salt and pepper. Add the tomato.

Cook for a few minutes and sprinkle with white wine and as much water. Simmer about 1 H.

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3 Comments

Philippe Ravisy on 12 October 2023 at 3h46

C’est l’un des meilleurs plats provençaux, je crois que tout le monde ne les fait pas avec des violets. Amitiés Cathy
Réponse
- CathyRosi on 12 October 2023 at 21.15
  
  C’est vrai ! Les violets sont plus tendres et moins longs en cuisson !
  Réponse
- CathyRosi on 12 October 2023 at 21.15
  
  Bonne soirée ! 🙂
  Réponse