Paleo Artichoke Soup à La Barigoule Recipes
ARTICHOKES EN BARIGOULE RECIPE - (4.8/5)
Provided by raffterman
Number Of Ingredients 9
Steps:
- Clean the artichokes by removing the leaves and with a knife, clean the steam and the heart. With a melon baler, remove the choke. Rub the artichokes with ½ the lemon so they don't discolour. As soon as one artichoke is cleaned, put it in acidulated water (water with ½ the lemon juice). In a non-reactive sauce pot, put the olive oil, the carrots and the onions and sauté until they reach a golden colour. Add the artichokes, hearts down, and add the white wine. Top up with water so that the artichokes are almost all submerged. Add the bay leaf, the thyme and season with salt and pepper. Cook for 15 minutes on the stove top. Remove the artichokes carefully and reduce the sauce to the consistency that you desire.
PALEO ARTICHOKE SOUP à LA BARIGOULE RECIPE
Provided by ROBandSEAN
Number Of Ingredients 17
Steps:
- To thaw the frozen artichokes quickly, microwave them on high, covered, for 3 to 5 minutes. Frozen artichokes are generally packaged already quartered; if yours are not, cut the artichoke hearts into quarters before using. 1. Heat 1 tablespoon of the oil in a large Dutch oven over medium heat until shimmering. Lightly brown the artichokes, 8 to 10 minutes, then transfer to a plate. 2. Heat the remaining 1 tablespoon oil over medium heat until shimmering. Add the mushrooms, cover, and cook until they have released their liquid, about 5 minutes. Uncover and cook until the mushrooms are dry and browned, about 5 minutes longer. 3. Stir in the leek and butter and cook until the leek is softened, 8 to 10 minutes. Stir in the garlic, anchovies, and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Stir in the wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. 4. Gradually whisk in the chicken broth and vegetable broth, smoothing out any lumps. Stir in the parsnips, bay leaves, and half of the browned artichokes and bring to a boil. Cover, reduce to a gentle simmer, and cook until the parsnips are tender, 30 to 40 minutes. 5. Off the heat, remove the bay leaves. Stir in the remaining browned artichokes, cream, and tarragon, and let stand off the heat until the artichokes are heated through, about 1 minute. Season with salt and pepper to taste and serve.
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