Artichokes a la Barigoule from Tony Bilson's Recipe Book by Tony Bilson
Prepare the artichokes and simmer for ten minutes. Make a julienne of one large carrot and two sticks of celery. Soften six chopped shallots in 100 ml olive oil over a low flame with three crushed ...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- celery
- chicken stock
- carrot
- ground black pepper
- chardonnay
- thyme
- bay leaf
- olive oil
- garlic
- shallots
- artichokes
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