Artichoke à la Barigoule

🧂 Ingredients

• 8-10 pcs fresh artichoke hearts
• 1 pc carrot cut with melon baller
• 8-10 pcs onion pearls or small red onions
• 2-3 pcs sliced garlic cloves
• 120 ml white wine dry
• 200 ml chicken stock
• 2 tbsp olive oil
• 6 pcs crushed coriander seeds
• 3 pcs crushed peppercorns
• Bay leaf – fresh thyme
• Lemon zest
• 4 pcs thin slices of prosciutto ham

Instructions

• 1 Sauté the carrot and onion pearls in olive oil over medium to low heat for 3
  minutes.
• 2 Add the halved artichoke hearts, garlic and sauté for another few minutes until
  the vegetables just start to soften.
• 3 Add the wine and chicken stock with the remaining ingredients and season with a
  little salt. Cover with a lid and simmer gently until all ingredients are
  tender. Add liquid if there is too much evaporation.
• 4 Finish the dish with fresh lemon zest and the slices of prosciutto ham and serve
  warm.

Nutrition Info