Artichoke Barigoule

This recipe may seem intimidating but it really makes an amazing soup, especially if you like artichokes. If you've never prepared an artichoke you'll quickly learn once you have done one artichoke the others are easy. 

Artichoke Barigoule

2 cups water

2 cups dry white wine

4 cups chicken stock

1 cup olive oil

6 artichokes (small artichokes are best)

2 lemons (halved)

1 cup chopped carrots

1 cup chopped fennel

2 cups chopped onion

3 tbsp minced shallots

2 tbsp minced garlic

3/4 tsp salt

bouquet garni: parsley, thyme, bay leaf tied up in cheesecloth

1 salt packed anchovy filet (optional)

In large bowl put aside water, wine, stock & 1/2 cup olive oil

Prepare artichokes: Peel the outer leaves from artichokes, peel stem to remove outer fibrous layer. Cut off spiny tips from leaves, cut artichokes lengthwise and remove chokes (the hairy part you see inside the heart of the artichoke).
Immediately put in water with a squeeze of lemon juice.

In a large stock pot, heat 1/2 cup olive oil with carrots for 2-2 1/2 minutes then add fennel, cook another 2-2 1/2 minutes

Add onion, shallots & garlic cook 4 additional minutes

Add artichokes (heart down)

Sprinkle with salt cover and cook for 10 minutes

Add bouquet garni & bowl of water, wine, chicken stock & olive oil

Cook on a low simmer for 15 minutes

Chop anchovy and add to soup

Cook another 15 minutes or until there is no resistance to artichoke heart