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Artichoke à la barigoule
Serves 4 Starters and mains
Ingredients
- 8-12 baby globe artichokes
- juice of 1 lemon
- 4tbsp olive oil
- 1 head of young purple garlic, broken into cloves, skin on, bashed to flatten a little
- 2 bunches of large, round spring onions (if not available use small shallots and cook a little longer)
- 200g tiny and medium tomatoes
- 2 sprigs of thyme
- 75ml good white wine
- 400g can flageolet beans, drained and rinsed
- 6 lovage leaves
Method
Snap the tough outer leaves off the artichokes at the base. Cut off the first 2cm from the top with a serrated bread knife. Peel the stems with a vegetable peeler and cut to about 7cm long. If the chokes are hairy in the centre scoop out with a teaspoon and immediately rub with lemon to stop discolouration. As you prepare, put into cold water with the juice from a lemon and the squeezed-out pieces.
When all are prepared, put in a pan with the water and cover with a scrunched-up then unfolded circle of baking paper. Put a tea plate on top to keep them submerged. Simmer for about 10 minutes until a skewer goes in easily. Drain well and leave whole if very small or cut in half lengthwise.
Preheat the oven to 180°C/350°F/Gas 4. Heat the olive oil in an ovenproof casserole on a medium heat and add the garlic. Fry to get some colour for a few minutes. Add the cooked artichokes and the onions, some whole, some halved, depending on the size.
Cook for 5 minutes, turning everything occasionally. Throw in the tomatoes and thyme sprigs and increase the heat, then stir for 2 minutes, add the wine and season.
Mix in the beans and lovage, cover and transfer to the oven for about 15 minutes until everything is hot and just tender.
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