Artichokes- did I give you this already ???

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I feel like eating it.!
Barigoule of violet artichokes with pan fried fish of the day
Serves 10
20 bunches of small violet artichokes or 10 poivrade artichokes
1 ½ dl olive oil
1 small onion chopped
1 carrot chopped
2 tomatoes chopped
1 tsp few roasted cumin seeds
5 pieces of orange peel
3 fresh bay leaves
2 sprigs of thyme
4 sprigs of fennel
4 cloves of garlic roughly chopped
1 tsp fennel seeds
2-4 cloves of garlic, roughly chopped
2 dl white chardonnay wine
A little water to cover
A bunch of basil leaves removed and torn into pieces
1/2 dl chicken stock
Fresh garden herbs chervil , fennel, basil
10 filets of fish with skin (scaled); sea bass, sea bream ,red mullet, red snapper
about 150g each
sea salt and freshly ground black pepper
Trim the artichokes with a small knife to remove the hard leaves, remove the centre hairs. Brush with lemon juice
Heat the oil in a deep casserole or pan and fry the onions and the carrot until soft but not coloured, stir in the tomatoes, orange peel, herbs and spices and place on the artichokes, point upwards, pour over the wine enough water to come halfway up the artichokes. Sprinkle over the chopped basil and cover.
Cook slowly until tender (about 35 to 45 minutes). Depending on the size of the artichoke
Heat a good non-stick pan over medium-high heat. Season the fish with salt and pepper. Drizzle a little olive oil into the pan and fry the fish, skin side down, until the skin takes on a golden colour and becomes crispy. Place the fish on to an oiled baking sheet, this time skin side up. Place in a 180˚C oven for about 3-4 minutes to finish the cooking.
Remove the artichokes from the pan, reduce the cooking juices and add a little chicken stock to intensify the flavour add the fresh herbs
Serve in a deep bowl with the barigoule

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