Alexis Gauthier's Artichokes Barigoule - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

Ingredients

• 16 small purple artichokes
• 8 large slices of parma ham
• 40g smoked streaky bacon
• 1 shallot
• 1 carrot
• 8 button mushrooms
• 2 tbsp olive oil
• 1 bunch of chervil
• 1 glass of white wine
• 2 glasses of chicken bouillon/stock
• 1 tbsp unsalted butter
• Salt
• Pepper

Method

Step 1: Cut the shallot, carrot, mushrooms and streaky bacon into small cubes.

Step 2: Remove the outside leaves of the artichokes. Trim around the artichoke with a very sharp knife in order to get rid of any green skin left.

Step 3: Remove the inside of the artichoke and set to one side in very cold water.

Step 4: Pour a bit of olive oil into a hot pan. When the oil starts smoking add the carrots and shallots.

Step 5: Stir while making sure not to give any colour. When the carrots and shallots are both shiny, add the mushrooms and bacon. Continue stirring for an extra minute and add 1⁄2 a glass of white wine.

Step 6: Let the liquid evaporate and drain.

Step 7: Stuff each of the reserved artichokes with the chopped mix of vegetables and wrap them in Parma ham.

Step 8: Place the artichokes in a sauté pan and add the butter, chicken bouillon/stock and the remainder of the white wine.

Step 9: Cover with a lid and bring to a slow, gentle boil for 20 minutes. Check after 10 minutes and add 1⁄2 a glass of water if needed.

Step 10: The artichokes are cooked when you can push a knife passes through without resistance.

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