Braised baby artichokes (Artichauts à la barigoule) from The Essence of French Cooking by Michel Roux
- bay leaves
- carrots
- celery
- fennel
- thyme
- baby onions
- chicken stock
- dry white wine
- salted pork belly
- poivrade artichokes
-
EYB Comments
See recipe for variations.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Roast John Dory with shallot butter (Saint Pierre rôti au beurre à l'echalotte); Braised calf's sweetbreads (Noix de ris de veau braisées)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.