Artichoke barigoule with roasted cherry truss tomatoes

This popular Provençal dish shows how to make artichokes the star ingredient.

• serves

  6

• prep

  40 minutes

• cook

  50 minutes

• difficulty

  Mid

Stream free On Demand

Episode 1

episode • Guillaume's Paris • 

travel • 

24m

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episode • Guillaume's Paris • 

travel • 

24m

G

Ingredients

• 6 globe artichokes
• 1 litre water
• 2 lemons, halved
• 80 ml olive oil
• 2 clove garlic, crushed
• 1 eschallot, roughly chopped
• 1 carrot, chopped
• 1 stick celery, chopped
• 6 sprigs thyme
• 2 bay leaf
• 125 ml white wine
• 125 ml white wine vinegar
• Chives, cut into 2cm batons to garnish (optional)

For roast tomatoes

• 500 g cherry truss tomatoes
• 80 ml olive oil
• 4 sprigs thyme, chopped
• 1 tsp salt
• 1 bay leaf

Instructions

1. Preheat oven to 120°C. Toss tomatoes in olive oil, thyme, bay leaf and salt. Roast for 35-40 minutes or until semi-dried.
2. Meanwhile, prepare the artichokes: Fill up a bowl with cold water and lemon juice (see Note). Trim off the hard part from the head and tail of the artichoke. With your hands, start peeling off the petals from the head until you expose the white part of the bud. This is the soft, edible part of the artichoke. Take a peeler then start peeling the stem of the artichoke until it doesn’t appear stringy anymore. Submerge in lemon water until required.
3. In a pot large enough to cook artichokes, heat the olive oil then start sauteing the eschallot and garlic. Add the celery and carrots then cook until the vegetables have softened.
4. Place the rest of the ingredients for the artichokes in the pot and then top up with cold water until the artichokes are fully submerged. Cover with a cartouche (see Note). Bring to the boil then simmer until the artichokes are fork-tender and fully cooked, about 30 minutes. Remove from heat and let cool slightly in liquid.
5. To serve, cut artichokes in half and then distribute them among six bowls. Distribute the tomatoes and serve with some of the liquid. Garnish with chives if desired. 

Note

• Adding lemon juice to water (the result is known as acidulated water) stops the artichokes from browning. The amount doesn't need to be exact - the juice of one lemon added to a medium-sized bowl of water will be about right. 

•A cartouche is a piece of baking paper, used like a lid and placed on top of food during cooking.  

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 1

episode • Guillaume's Paris • 

travel • 

24m

G

episode • Guillaume's Paris • 

travel • 

24m

G