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.