Artichokes and Fennel à la Barigoule


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Step 1: Vegetables

Turn the artichokes. Halve them lengthwise and remove the choke. Place them in water with the juice of 1 lemon as you go along.

Remove the outer leaves of the fennel, and cut into 8 wedges. Wash and dry them.

Peel and wash the carrot and celery, and cut on the bias into approximately 3/4 inch (2 cm) pieces.

Peel and thinly slice the onion. Cut the bacon into very small lardons, about 2 to 3 mm thick.

In a flameproof casserole dish, brown the lardons in a teaspoon of olive oil for 1 minute. Add the pieces of carrot, celery, and onion, the garlic cloves, the thyme, and the bay. Stir well and cover the casserole dish with a lid. Cook over a low heat for just 3 minutes.

Add the artichokes and fennel. Add a little salt and freshly ground black pepper. Stir well and cook for a further 3 minutes.

Add the wine, and allow to reduce by half. Add the chicken stock, stir, and cover the dish with a lid. Lower the heat and cook for 8 to 10 minutes, until the artichokes and fennel are tender. Check with the tip of a knife.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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