Artichokes and Fennel à la Barigoule

Premium
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse