Artichokes à la barigoule
Serves 4
– 300ml olive oil
– 4 shallots, peeled
– 1 garlic head, crushed
– 1 tsp coriander seeds
– 1 tsp white pepper
– 1 bunch Dutch carrots, scrubbed
– 200g mushrooms, preferably wild pine mushrooms – 12 heads artichoke, cleaned
– 10 bay leaves
– 6 sprigs thyme
– 500ml white wine
– 80ml sherry vinegar
– 200ml water
– 15g salt Place the oil, shallots, garlic, coriander seeds and white pepper into a large heavy-based steel pot over a low heat. Cook until the shallots begin to go transparent – or about five minutes – before adding the carrots and mushrooms, then cook for a further five minutes. Add the rest of the ingredients, including the artichokes. Bring to a gentle boil before reducing the heat midway and cooking for about 20 minutes. Test the artichoke hearts with a skewer – they should fall off a skewer with some resistance – and let cool in the liquid before storing in a refrigerator.