Artichokes Barigoule

Before starting this Artichokes Barigoule recipe, make sure you have organised all the necessary ingredients.

Fill a bowl with water, then squeeze the juice of a lemon. This will avoid the oxidation of the artichokes.

Using a serrated knife, cut at the base of the artichoke to remove the stalk...

... and remove the leaves, cutting 2 or 3cm away from the heart.

With a sharp knife, 'turn' the artichokes: remove the tough outer leaves and trim the green parts until you get to the base of the heart...

... making sure to remove as little pale flesh as possible.

Once the artichokes have been trimmed...

... place them in the water with lemon juice.

Slide the tip of a utilityknife along the hairy choke...

... and remove the fibres using a melon baller or a tablespoon.

Peel and wash the carrots, the onion and garlic clove. Make sure you remove the central germ from the garlic.

Thinly slice the onions.

Place the butter and olive oil in a cast iron casserole, then place on the heat.

Add the crushed garlic clove and the sliced onions. Cover with a lid and sweat without browning.

Slice the carrots.

Stir the onions and garlic frequently.

Cut half of the ham slices into thin strips.

5 minutes later, add a pinch of salt, the ham strips...

... and the carrots.

Combine gently. Cover with the lid and cook for a further 5 minutes.

In the meantime, cut the artichoke hearts into quarters...

... and add them to the pot.

Stir well...

... then add the white wine...

... and a pinch of Espelette pepper. Increase the heat and cook until the sauce is reduced by half.

Add the chicken stock...

... and the bouquet garni. Bring to a boil, cover with the lid...

... and cook at 180°C (gas 4) for 20 minutes.

Remove the casserole from the oven and remove the bouquet garni.

In a non-stick frying pan, briefly cook the remaining slices of ham...

... and flip to cook the other side. We basically want to dry the ham a little, but not grill it.

Arrange the ham slices in the casserole...

... and sprinkle the surface with fresh parsley, chopped using kitchen scissors.
Bon appétit!