The artichokes a la barigoule 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.
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The copper pan I am using : Mauviel heritage 250 ( stainless steel coating)
🧅🥕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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UTENSILS AND COOKWARE STARTER KIT:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: