Classic Artichokes À La Barigoule (French Braised Artichokes with White Wine)

seriouseats.com

Austin R

4 large or 12 small artichokes (2 pounds; 1 kg)

3 tablespoons ( 45 ml) extra-virgin olive oil

1 medium (6-ounce; 170 g) yellow onion, thinly sliced

1 large (5-ounce; 140 g) carrot, peeled and cut crosswise into thin rounds

3 medium cloves garlic

Kosher salt

1 cup ( 235 ml) dry white wine

¾ cup (175ml) homemade chicken stock or low-sodium broth (or vegetable stock, if desired)

3 sprigs flat-leaf parsley, 2 sprigs thyme, 1 bay leaf, tied together into a bundle with kitchen twine

1 tablespoon ( 15 g) unsalted butter

Freshly ground black pepper

Large pinch minced flat-leaf parsley, for garnish

Directions at seriouseats.com

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