Small violet artichokes a la barigoule : Chef Roger Verge, Easy Recipes
 
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Small violet artichokes a la barigoule

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Restaurant: Le Moulin de Mougins

Chef: Roger Verge

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 4/ 5 - 6 votes
 

Small violet artichokes a la barigoule

Category:
Other Cooking Video Recipes
Servings:
2 People
Cooking recipe time in minutes:
20
Cooking recipe Search Tags:
 Small violet artichokes a la barigoule Small violet violet artichokes artichokes a a la
Recommended wine with the dish:
Roses de Provence
Difficulty level:
Easy
Cooking Recipe Preparation time
  • Preparation time: 20 minutes
  • Cooking: 20 minutes
Cooking Recipe Ingredients
  • 8 small violet artichokes
  • 1 mid-sized, white onion
  • 1 tender carrot
  • 4 garlic clove
  • 1 basil branch
  • ½ laurel leaf
  • 1 thyme branch
  • 1 fennel branch, dry
  • Fowl bouillon or fond blanc (otherwise: bouillon cubes in water)
  • White wine, dry, from Provence
 		How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Peel and cut 1 onion and 1 carrot into thin, round slices.
  2. Peel the garlic cloves. Keep two of them aside.
  3. Hack the two others with the basil leafs and parsley.
  4. Let 1.6 in from the artichoke tale each.
  5. Cut about 0.4 in of the top of the leafs.
  6. Remove about 2 lines of the base leafs. Peel the artichoke heart and the tale with a kitchen knife.
  7. Rub each artichoke heart immediately with half a lemon.
  8. Keep the artichokes in fresh, cold water. Press the remainders of the lemons (juice) into this water.
  9. Take the artichokes, one by one. Carefully remove the fuzzy part with a tsp. Then, put them again in the water.
  10. Heat 3 spoons olive oil in a cocotte.
  11. Lightly color the onion and carrot slices.
  12. Put the artichokes into the cocotte.
  13. Add a thyme branch, half a laurel leaf, and 2 entire, non-hacked garlic cloves.
  14. Salt and pepper. Add a about a glass of wine. Cover with fowl bouillon and let it cook for about 20 minutes.
  15. Remove the fennel branches and add the remaining hacked garlic into the cooking gravy, which has reduced. Then, add the fresh basil (ground). At the very end, add the parsley (so that it does not cook).
  16. Salt and pepper.
  17. Place the artichokes on a serving dish. Put the carrot-onion-mixture on top of it. Sprinkle with herbs and serve.
  18. This is an excellent recipe to serve as garnishing or accompaniment to fish dishes or roasted pork …or as entree!
Restaurant
Name:
Le Moulin de Mougins
Phone:
+33 4 93 75 78 24
Website:
www.moulin-mougins.com
Address:
Quartier Notre-dame de Vie
City:
Mougins
Country:
Fr
Overview:
"It’s the weekly Sunday family dinner, where Roger Vergé learned everything about the haute-cuisine from its aunt Celestine. He then goes to Paris, where he prepares at the famous "La Tour d’Argent" and the "Plazza". After spreading his knowledge of the French cuisine to Africa, Roger Vergé stops at the luxury hotel "Club a Cavaliere". Finally, Roger Vergé installs himself at the restaurant "Le Moulin de Mougins", where he proposes his "cuisine from the sun"."
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