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Why is it working
- Bringing white wine for a short period of time before adding the kit promotes part of the alcohol content.
- Reducing cooking fluid and whisking in butter is a richer, more intense flavored sauce.
- Packaging the stuffed artichoke with pancetta and twine ensures that the fungus does not fall out.
Artichokes à la barigoule is one of the most famous spring vegetable food from Provence, France. The most common artichokes in white wine and olive oil and the pork used in this version, but about a century ago, were more common. Both versions of the recipe are delicious, only depends on which mood.
This version enhanced with mushrooms differs in some key details in the my contemporary barigoule recipes– First, when I roasted aromatic vegetables, I do it in a combination of olive oil and pork on the cap. Pancetta is not a French ingredient, but this is the closest thing to French salted pork that most of us find in the United States.
After adding the white wine and cooking most of the alcohol, I add the artichoke, which I filled with the mushroom duxelles. Duxelled minced fungi, such as Cremini, are roasted with minced peanuts and herbs to make a patio -like texture. In order to go into the Duxelles and prevent them from falling out during cooking, cover all stuffed hearts on a paper slice or two pancetta and then connect with the kitchen twine.
All of this is steamed as the mushroom -free version until it is gentle. To finish the pan, I remove the twine from the heart, keep it carefully at the duxelles and pancetta site, and hold the pancetta side down until the pork is crisp. I finish the craising fluid, just like in the momba -free version, reducing it and then butter and herbs.
Serious meal / Vicky Wasik
This is a richer, deeper, kinder version than mushrooms or pork without meat. It's hard to tell which one is better. One is more favorable and full, thanks to pork and gomban, but the other has a lighter and cleaner, artichoke-centered flavor. Finally, you can do it as much as you want. History has shown that both deserve a place on the table.
May 2018
This classic French spring food deserves a place on the table
Cooking method
(Keep on the screen awake)
To fill the mushroom duxelles:
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4 tablespoon (60 g) salted butter
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1 small yellow onion or 2 medium hazelnut (about 4 ounce; 115 g), minced
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1 1/4 pound (565 g) Cremini mushroomsdestroyed and gently minced (or processed in a food processor)
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2 tablespoon minced flat leaf parsley
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1 pinch freshly grated nutmeg
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Kosher salt and freshly ground black pepper
For the artichoke:
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2 citronthe worse
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4 large or 12 small artichoke (2 pound; 1 kg)
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6 paper -thin slices pancetta plus 2 ounce Dice pancetta (55 g)
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1 tablespoon (15 ml) virgin extra olive oil
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1 medium (6Orounce; 170 g) yellow onionthinly sliced
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1 large (5Orounce; 140 g) carrotpeeling and transversely thin circle
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3 medium clove garlic
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1 cup (235 ml) Dry white wine
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3/4 cup (175 ml) Homemade chicken kit or lower sodium soup (or vegetable setIf necessary)
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3 friction parsleyTo 2 friction thymeTo 1 large baby letterlinked to a bundle with kitchen twine
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1 tablespoon (15 g) salted butter
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Freshly ground black pepper
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1 teaspoon minced flat leaf parsley
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To fill the mushroom duxelles: Heat the butter in a medium frying pan on medium to high heat until foamed. Add the onions (or peanut onions) and cook while stirring until soft, approx. 3 minutes. Add mushrooms and cook while mixing until the water is released and evaporated, approx. 3 minutes. Continue to cook the fungus, often from below the tanned bits until it darkens and fragrant, approx. 8 minutes. Stir in parsley and nutmeg, season with salt and pepper, and cook fungus duxelles for 1 minute. Set aside and press the plastic packaging on the surface to prevent it from drying out.
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For the artichoke: Fill a large bowl with water; Half and press 2 lemons.
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If you use a large artichoke: Clean them up to the heart, following the Idea guidelines can be seen hereOr If you use a small artichoke: Cut in the tracking of artichoke The guidelines of the Roman-Jewish artichoke can be seen here– Put it into the purified artichoke bowl into lemon water when working and cover with a clean kitchen towel to completely immerse themselves.
Serious meal / Vicky Wasik
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Drain the artichoke. Use a spoon to load each artichoke with as fungal charging as it fits. Cut the pancetta into strips that are large enough to cover the top of the individual artichoke (filled by a fungus) and place it on top to cover the fungus filling well; Some pancetta may not be used. Knit with the kitchen twine to fix the pancetta. (Book all unused mushrooms with Duxelle, such as a sandwich layer.)
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In a 3-kvarts pan or shame, combine the diced pancetta and olive oil and heat over medium heat. Cook while stirring until the pancetta made the fat and approx. It begins to tan lightly for 4 minutes.
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Add the onions, carrots and garlic and cook, often mixed until it starts softened, approx. 4 minutes. Nestle filled with artichoke and stems on top, then add white wine and boil; Lower heat to maintain gentle cooking and cook for 4 minutes.
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Add a kit, lightly season with salt and return to the evaporation. Add herbs. Cover and cook a gently cooked until the artichoke and other vegetables are gentle enough to easily slide the fork, approx. 25 minutes (cooking time may vary depending on the age and size of the artichoke; if the liquid level is too low, add a little more water).
Serious meal / Vicky Wasik
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Discard the herbal pack. Using a slotted spoon with artichoke, onions, carrots and garlic on a portion and warm. Replace the cooking liquid into the heat and cook until slightly porred and approx. Reduced to 3/4 cups (175 ml). Keep warm.
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Remove the twine from the artichoba, carefully leave the pancetta and mushroom filling in place. In a 10-inch non-adhesive pan, the medium-high artichoke, down the side of the pancetta, while the pancetta browns and crisp. Return to serve the bowl.
Serious meal / Vicky Wasik
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Add the butter and minced parsley into a reduced cooking liquid, season with salt and pepper, then pour the sauce into heated vegetables. Serve warm or at room temperature.
Serious meal / Vicky Wasik
Special equipment
3 queues Frying pan or more shameful10 -inch non -stick panTo whisk