Foryoueats: Old-Fashioned Artichokes à La Barigoule With Mushrooms Recipe

Name: Foryoueats: Old-Fashioned Artichokes à La Barigoule With Mushrooms Recipe
Total time: 90 min
Ingredients: 4 tablespoons (60g) unsalted butter; 1 small yellow onion or 2 medium shallots (about 4 ounces; 115g), minced; 1 1/4 pounds (565g) cremini mushrooms, stemmed and finely minced (or processed in a food processor); 2 tablespoons minced flat-leaf parsley; Pinch freshly grated nutmeg; Kosher salt; freshly ground black pepper; 2 lemons, halved; 4 large or 12 small artichokes (2 pounds; 1kg); 6 paper-thin slices pancetta plus 2 ounces diced pancetta (55g); 1 tablespoon (15ml) extra-virgin olive oil; 1 medium (6-ounce; 170g) yellow onion, thinly sliced; 1 large (5-ounce; 140g) carrot, peeled and cut crosswise into thin rounds; 3 medium cloves garlic; 1 cup (235ml) dry white wine; 3/4 cup (175ml) homemade chicken stock or low-sodium broth (or vegetable stock , if desired); 3 sprigs flat-leaf parsley, 2 sprigs thyme, 1 bay leaf, tied together into a bundle with kitchen twine; 1 tablespoon (15g) unsalted butter; Large pinch minced flat-leaf parsley, for garnish

foryoueats.com

This Old-Fashioned Artichokes à La Barigoule with Mushrooms recipe is a decadent dish of artichokes stuffed with a flavorful mushroom duxelles filling, wrapped in pancetta, and cooked in a white...

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Cooking tools:

Dutch oven
Chef's knife
Paring knife
Cutting board
Skillet
Mixing bowl
Spoon
Tongs
Microplane
Butcher's twine
Stove
Measuring spoon
Wooden spoon
Colander
Kitchen towel

Ingredients

4 tablespoons (60g) unsalted butter
1 small yellow onion or 2 medium shallots (about 4 ounces; 115g), minced
1 1/4 pounds (565g) cremini mushrooms, stemmed and finely minced (or processed in a food processor)
2 tablespoons minced flat-leaf parsley
Pinch freshly grated nutmeg
Kosher salt
freshly ground black pepper
2 lemons, halved
4 large or 12 small artichokes (2 pounds; 1kg)
6 paper-thin slices pancetta plus 2 ounces diced pancetta (55g)
1 tablespoon (15ml) extra-virgin olive oil
1 medium (6-ounce; 170g) yellow onion, thinly sliced
1 large (5-ounce; 140g) carrot, peeled and cut crosswise into thin rounds
3 medium cloves garlic
1 cup (235ml) dry white wine
3/4 cup (175ml) homemade chicken stock or low-sodium broth (or vegetable stock , if desired)
3 sprigs flat-leaf parsley, 2 sprigs thyme, 1 bay leaf, tied together into a bundle with kitchen twine
1 tablespoon (15g) unsalted butter
Large pinch minced flat-leaf parsley, for garnish