Stuffed Artichokes Barigoule Style refined and elegant

1 In a little olive oil, sweat the sliced shallots then moisten with 0.6 cup (15 cl) of white wine and let reduce gently until only the equivalent of a large spoonful remains. Then add a good splash of olive oil, the diced ham (or cured pork) followed by the mushroom duxelles, season with salt and pepper, let it come back to a boil then add the egg yolk and transfer to a small plate: we now have the stuffing that will fill your artichokes.

2 Now let's take care of the artichokes: First remove the green outer leaves around the stem then trim the stem and, using a sharp knife, cut the leaves at half the height of the artichoke then, as you go, to prevent them from darkening, place them in a bowl filled with cold water and a little vinegar.

3 In a flat casserole dish, pour the remaining white wine (0.6 cup (15 cl)), the sliced onion, sliced garlic, carrots, thyme and bay leaf, a large glass of water then season with salt and pepper.

4 Drain your artichokes and, using a small spoon, hollow them out to remove any fuzzy centre if present. With this same small spoon, fill your artichokes with the mushroom stuffing and place them flat in the cooking liquid you just prepared then pour the rest of the olive oil (about 0.3 cup (6 cl)).

5 Cover and let cook at a very gentle simmer for 1 hour.

6 Then carefully remove your artichokes with a skimmer (drain) onto a plate, pour your cooking liquid and vegetables (remove the bay leaf) onto a nice round and colourful dish then arrange your artichokes tastefully on this light broth. What more can I say? Try it and tell us!