Artichokes Barigoule

Artichokes are considered an aphrodisiac, so incorporating them into your Valentines menu couldn't hurt.
Ingredients:
4 artichokes - cleaned and quartered (Learn How)
1 lemon - halved
3 tablespoon(s) olive oil
5 ounce Pancetta - small diced
1 onion - peeled and small diced (Learn How)
4 garlic cloves - peeled and minced (Learn How)
1 celery stalk - small diced (Learn How)
1 carrot - peeled and small diced (Learn How)
1 fennel bulb - small diced (Learn How)
1 cup(s) white wine
4 cup(s) - chicken stock (white)
2 tablespoon(s) butter (unsalted)
1 pinch salt and pepper - to taste
2 tablespoon(s) parsley (flat leaf) - finely chopped

Steps:

-Clean the artichokes and place in lemon water. (Learn How)

-Heat a Dutch oven to medium-high. Add the oil and then the pancetta. Turn the heat down to medium.

-Saute the pancetta until it starts to brown and then add the artichokes. Stir to coat the artichokes with oil.

-Add the onions and garlic and saute until translucent. Add the remaining vegetables, and saute for 5 minutes.

-Deglaze with the white wine, and then add the chicken stock.

-Simmer the artichokes in the chicken stock for 20 minutes or until they can be easily pierced with a paring knife.

-Add the butter, salt, pepper and parsley to finish.

Pairs With:

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