buggerzblog 47

here is the artichoke recipe I

Artichauts à la barigoule

Ingredients for 4 persons:
8 small pointed artichokes (usually the Spanish or Italian kind)
600 grams small new potatoes
600 grams shallots
600 grams small turnips (navets)
2 small carrots
10 cloves of garlic
350 cl red wine (any old plonk will do)
350 cl vegetable or chicken stock
Half a wine glass of good olive oil

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Method:
quarter the artichokes lengthwise, including any stalks they may have on them
peel the garlic cloves and halve them also lengthwise
Wash the potatoes. DO NOT PEEL them! Slice them also lengthwise, or quarter if larger,
cut the carrots into chunky sticks
halve or quarter the turnips
peel the shallots and halve them lengthwise ( do not cut off the bottom, or they will fall apart!)
put all of the ingedients, including the 3 liquids, pepper and salt, into a largish casserole. Bring to the boil and and simmer approx. 30 – 45 minutes or until the vegetables are cooked to your personal liking:

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Serve on soup plates with baguette and a reasonable red wine.

I take no personal credit for this recipe: it is just as I remember it from a postcard I once bought in Provence!

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