The best way to cook baby artichokes poivrade ( a la Barigoule)

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  • Published on:  10/21/2020
  • The artichokes poivrade are small baby artichokes and i am cooking them la barigoule which is a specialty from the south of France that is perfect for vegetarian looking for something versatile and tasty. The recipe consist of small purple artichokes cooked with onion, carrot white wine and olive oil that are then mixed with fresh herbs ( parsely, basil, garlic) at the end. in this video tutorial you will learn how to make the classic version of the artichauts a la barigoule.

    Written recipe: https://bit.ly/35xDDd5

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    🧅🥕INGREDIENTS🥕🧅 ( enough for 2 large servings or 4 small appetizers)
    8 small purple Artichoke (artichauts poivrade)
    1 medium white onion ( finely sliced)
    2 small Dutch carrots
    4 garlic cloves
    1 tablespoon chopped basil leaves
    1 tablespoon chopped parsley
    1 small bay leaf
    1 small branch of thyme
    1 pinch of sea salt (flakes are best)
    1 lemon (juiced)
    3 tablespoons olive oil
    100 ml white wine (muscadet, pinot gris is good)
    50 ml water (filtered water is best)

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