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Artichauts à la Barigoule |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 09 April 2019 at 10:56 |
Artichauts à la Barigoule
Artichokes Braised in White Wine and Olive Oil A friend in Europe recently shared his preparation of this quintessential springtime dish, which hails from Provence. I was intrugued by the name, and found quite a bit of information on the history and origin of it here: https://www.seriouseats.com/2018/05/artichokes-a-la-barigoule-a-simple-french-dish-with-a-twisted-history.html Following is my friend's account of his preparation:
- 3 *According to cooksInfo.com, "Brunoise is a French cooking term meaning to cut a vegetable into small cubes of precise and uniform measurement. A regular brunoise gives you cubes 3 mm (1/8th inch) in size; a fine brunoise gives you cubes 1.5 mm (1/6th inch) in size. In France, the fine brunoise is the standard. Brunoise-cut vegetables can be used in sauces, such as a tomato concasse, or as an aromatic garnish on a soup or consommé. Items to which a brunoise cut is commonly applied include carrots, celery, leeks, onion, potatoes, tomato and turnip. It is more difficult on the softer vegetables such as tomatoes." You can learn more about this technique here: https://www.cooksinfo.com/brunoise |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Quite lovely and have had similar artichoke dishes in Provençe however, I have never seen turnips or potatoes used with Artichokes. In Provençe, they are prepared in a true Provençal manner, with tomato, zucchine or courgette, aubergine or eggplant and Maquis Herbs. The Italians bake their´s and they are terribly laborious to deal with .. Turnips do tend to be Eastern European verses Provençal .. They are a Winter vegetable like Cardoon, and I have not seen any here (April ) .. However, can be in colder climates ? Enjoy. Have a nice holiday .. ( I am travelling ) .. |
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