Artichokes Barigoule from The French Laundry Cookbook by Thomas Keller

Name: Artichokes Barigoule from The French Laundry Cookbook by Thomas Keller
Ingredients: 2 cups chopped onions; 1 cup sliced fennel; 2 lemons, halved; 1 cup chopped sweet bunch carrots; 1 tablespoon plus 1 teaspoon minced garlic; ¾ teaspoon kosher salt; 6 artichokes; 3 tablespoons minced shallots; 2 cups dry white wine; 4 cups Chicken Stock or Vegetable Stock; 2 cups water; 1½ cups olive oil; 1 Bouquet Garni; 1 salt-packed anchovy fillet, bones removed, soaked in milk to cover for 1 hour, rinsed, and then soaked and rinsed two more times (optional)

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A barigoule is a kind of stew of artichokes. A lot of restaurants serve it, L but like tapenade, there’s no standard proportion or classical recipe. We braise the artichoke hearts in olive oil,...

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Cooking tools:

Dutch oven
Stove
Chef's knife
Cutting board

Ingredients

2 cups chopped onions
1 cup sliced fennel
2 lemons, halved
1 cup chopped sweet bunch carrots
1 tablespoon plus 1 teaspoon minced garlic
¾ teaspoon kosher salt
6 artichokes
3 tablespoons minced shallots
2 cups dry white wine
4 cups Chicken Stock or Vegetable Stock
2 cups water
1½ cups olive oil
1 Bouquet Garni
1 salt-packed anchovy fillet, bones removed, soaked in milk to cover for 1 hour, rinsed, and then soaked and rinsed two more times (optional)