By Martha Rose Shulman
- Total Time
- 1 hour 15 minutes
- Rating
- 4(103)
- Notes
- Read community notes
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
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Ingredients
Yield:Serves 6 to 8
- 2pounds baby artichokes or globe artichokes if baby artichokes aren’t available, trimmed (see below)
- 1lemon, cut in half
- 2tablespoons olive oil
- 1large sweet onion, such as Vidalia or Maui, chopped, or 1 bunch of spring onions, chopped
- 2celery stalks, from the inner hart, sliced
- 1large or 2 small red bell peppers, diced
- 4large garlic cloves, minced or pressed
- Salt
- 128-ounce can chopped tomatoes with juice, peeled, seeded and chopped
- ¾ to 1cup water, as needed
- Freshly ground pepper
- 1teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 1bay leaf
- 2 to 4tablespoons chopped fresh basil or parsley
- 2 to 3teaspoons fresh lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
113 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 5 grams protein; 642 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
How to trim artichokes: Fill a bowl with water, and add the juice of ½ lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops — about ½ inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water.
Step
2
Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red pepper and about ¼ teaspoon salt, and stir together for three to five minutes until the pepper begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant. Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer. Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper.
Tip
- Advance preparation: This keeps well for three or four days in the refrigerator.
Ratings
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Cooking Notes
MariaS
Good recipe that I punched up a bit. I nearly doubled the garlic, and used fennel, instead of celery. I also added some white wine to the broth, and let it simmer, then I tossed in shrimp just before the whole thing was finished. I used the fronds from the fennel to garnish, instead of parsley, and lemon zest as well as the lemon juice. Very nice!
Julian D
I simplified this using grilled artichoke from a jar. Cooked with tomatoes and the other ingredients and served chilled with feta cheese. It was delicious. And a great tip: save some and prepare for your next breakfast a french omelet with the artichokes and feta. It made my entire day.
Janet
2 bags of frozen artichoke hearts
Olga
I used Parm broth instead of water, it was so good! I used jarred marinated artichoke, and used a little of the oil to cook the onion and celery, as well as the fat that floated to the top of the jar of Parm broth that was cold in the fridge. Great flavor.
Kathryn
2 bags of frozen artichoke heartsReply8 This is helpfulJulian D3 years agoI simplified this using grilled artichoke from a jar. Cooked with tomatoes and the other ingredients and served chilled with feta cheese. It was delicious. And a great tip: save some and prepare for your next breakfast a french omelet with the artichokes and feta. It made my entire day.Reply10 This is helpfulMorrisTheCat3 years agoIt's a fair trade-off-- it turns this dish into a much simpler weeknight recipe made
Janet
2 bags of frozen artichoke hearts
Julian D
I simplified this using grilled artichoke from a jar. Cooked with tomatoes and the other ingredients and served chilled with feta cheese. It was delicious. And a great tip: save some and prepare for your next breakfast a french omelet with the artichokes and feta. It made my entire day.
MorrisTheCat
It's a fair trade-off-- it turns this dish into a much simpler weeknight recipe made with ingredients usually on hand. (You could even throw in a couple of fresh sliced zucchini. a shake of dried red pepper flakes or Tabasco sauce.) It would be terrific on a bed of steaming riced cauliflower seasoned with salt, pepper and a little bit of olive oil. Question: Since the prepared artichokes are already cooked, when do you add them to the skillet so that they do not overcook?
MariaS
Good recipe that I punched up a bit. I nearly doubled the garlic, and used fennel, instead of celery. I also added some white wine to the broth, and let it simmer, then I tossed in shrimp just before the whole thing was finished. I used the fronds from the fennel to garnish, instead of parsley, and lemon zest as well as the lemon juice. Very nice!
AMB
shrimp! que magnifique!
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