French Market Recipe 2024 40
Artichauts farcis
Stuffed Artichokes
Ingredients for 4
- 4 violet artichokes
- 1 garlic clove
- 1 shallot
- 4 sprigs parsley
- 100g bacon
- 6 tablespoons oil
- 6 tablespoons white wine
- Salt and pepper to taste
Directions:
- Cut off the top third of the artichokes
- Remove harder outer leaves
- Boil in salted water for 30 minutes
- Remove from water and drain upside down
- Peel and chop the garlic finely
- Chop the shallot finely
- Chop the parsley finely
- Boil the bacon for 5 minutes, rinse and chop finely
- Mix the garlic, shallot, parsley, and bacon together
- Open the artichoke leaves and pull out the spiky choke in the heart
- Spoon some stuffing in each artichoke
- Tie each artichoke with kitchen string
- Heat the olive oil in a heavy based pan
- Add the artichokes
- Sprinkle with white wine, cover, and cook over a low heat for one and a half hours
Serve the artichokes hot, topped with any remaining liquid. This dish can be served as a starter or as a light main course. Wine pairing is challenging, I would suggest try this with the Belleruche Cotes du Rhone blanc available from our shop.
Bon Appétit!