Artichokes Barigoule

Serves 4-6 as a side dish

12 small violet artichokes
1 lemon
100 ml olive oil
1 small onion, chopped
1 small carrot chopped
2 tomatoes, chopped
1 teaspoon cumin seeds, toasted
3 pieces of orange peel
2 fresh bay leaves
2 sprigs of thyme
1 teaspoon fennel seeds
3 cloves of garlic, roughly chopped
200 ml white wine
small bunch of basil leaves, picked and torn
100 ml chicken or vegetable stock stock
selection of fresh herbs: chervil, fennel, basil
salt and pepper

With a small knife, trim the hard leaves off the artichokes, remove the centre hairs and rub the artichokes with lemon juice.

Heat the oil in a deep casserole and fry the onions and the carrot until soft but not coloured. Stir in the tomatoes, orange peel, herbs and spices. Add the artichokes.

Pour in the wine and add enough water to cover the artichokes halfway, sprinkle over the torn basil and cover the pan with a lid. Cook slowly until tender, 35 to 45 minutes, depending on the size of the artichokes.

Remove the artichokes from the pan, reduce the cooking juices and add a little chicken or vegetable stock to intensify the flavour. Season with salt and pepper and finish off with fresh herbs.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours