Spring Vegetable Barigoule
This classic French dish is useful for Passover. It’s stuffed with current spring greens, light and flavorful, and — easiest of all — kosher!This recipe is courtesy of Andrew Zimmern.
- 1 lemon, halved
- 16 tiny one artichokes (2 1/2 pounds)
- 2 parsley sprigs
- 2 tarragon sprigs
- 1 current bay leaf
- 1/2 teaspoon shaded peppercorns
- 1/2 cup white wine
- 2 garlic cloves, thinly sliced
- 2 cup rooster stock or low-sodium broth
- 1 1/2 cup water
- kosher salt
- 1/2 cup diced tomato
- 1/4 cup minced carrot
- 1/4 cup minced celery
- 1/4 cup minced leek (white and light green parts handiest)
- 1/4 cup minced onion
- ice
- 2 pound thin asparagus, ends trimmed
- 2 tablespoon pink wine vinegar
- 2 tablespoon lemon juice
- 1 tablespoon minced shallots
- 1 tablespoon minced chives
- 1 tablespoon minced parsley
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 2/3 cup extra-virgin olive oil
- kosher salt
- Into a mammoth bowl of water, squeeze the juice from 1 lemon half of.
- Working with 1 tiny one artichoke at a time, pull off and discard the sad green outer leaves. Chop abet off the tip 1/2 crawl of the artichoke, then peel and natty the underside and stem. Halve the artichoke lengthwise and scoop out the furry choke with a teaspoon. Rub with the remaining lemon half of and add to the bowl of lemon water.
- Wrap the parsley, tarragon, bay leaf, and peppercorns in cheesecloth and tie into a bundle.
- In a mammoth saucepan, combine the wine, garlic, and herb bundle and bring to a boil.
- Add the stock, water, and 2 teaspoons of salt and return to a boil.
- Drain the artichokes and add them to the saucepan along with the tomato, carrot, celery, leek, and onion.
- Veil and braise over reasonably low heat till the artichokes are gentle, about 20 minutes.
- Let frigid entirely within the liquid.
- Prepare an ice bath.
- In a mammoth pot of salted boiling water, blanch the asparagus till crisp-gentle, about 2 minutes.
- Using tongs, switch the asparagus to the ice bath to frigid lickety-split. Drain successfully.
- In a medium bowl, ride the vinegar with the lemon juice, shallots, chives, parsley, mustard, and honey.
- Steadily ride within the olive oil.
- Season the French dressing with salt.
- Organize the asparagus on a platter or plates.
- Using a slotted spoon, organize the artichokes and one of the essential braised aromatics on top.
- Abet the barigoule, passing the French dressing at the table.