Artichoke Hearts Stewed in Olive Oil (Artichauts à la Barigoule)
Olive oil and lemon juice complement tender artichokes in this Provençal dish.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> lemon, zested and juiced, plus 4 thin slices lemon
- 4 medium artichokes
- <sup>1</sup>⁄<sub>2</sub> cup extra-virgin olive oil
- 10 white button mushrooms
- 6 cloves garlic, smashed
- 2 small carrots, cut into 3" pieces
- <sup>1</sup>⁄<sub>2</sub> cup white wine
- 1 tbsp. unsalted butter
- <sup>1</sup>⁄<sub>4</sub> tsp. cracked coriander seeds
- Kosher salt and freshly ground black pepper, to taste
- 6 olives, preferably Kalamata, pitted and halved
- <sup>1</sup>⁄<sub>4</sub> cup flat-leaf parsley leaves
- <sup>1</sup>⁄<sub>8</sub> tsp. paprika or piment d'Espelette
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