Artichokes stewed with carrots, onions, turnips and mushrooms
8 servings
30 minutes
This exquisite French recipe embodies the delicacy and richness of classic cuisine flavors. Artichokes, gently stewed with carrots, onions, turnips, and mushrooms, acquire amazing softness and depth. White wine and vinegar add a light acidity that harmonizes with the sweetness of the vegetables. Spices, bay leaves, and cumin reveal the dish's aroma, giving it warm and spicy notes. Historically, artichokes held a special place in French gourmet cooking, becoming part of refined meals. This dish is perfect for both festive tables and cozy dinners with loved ones. It is served with parsley that highlights the freshness and completeness of the flavor palette.
1
Clean the artichokes from the leaves, cut them lengthwise into 4 parts, and place them in a pot of boiling salted water. Boil for 10 minutes, then drain immediately.
- Artichokes: 6 pieces
- Water: 8 l
- Salt: 10 teaspoons
2
Preheat the oven to 160 degrees.
3
Sauté the onion in olive oil in a pan over low heat for about 5 minutes, avoiding browning. Add minced garlic. Mix well, and season with salt and pepper.
- Onion: 110 g
- Olive oil: 6 tablespoons
- Garlic: 2 cloves
- Ground black pepper: to taste
- Salt: 10 teaspoons
4
Place artichokes in a large pot, surround them with small peeled onions and chopped carrots and turnips. Top with sautéed onions and drizzle with olive oil. Season with salt and pepper.
- Artichokes: 6 pieces
- Cocktail onion: 12 heads
- Carrot: 4 pieces
- White turnip: 4 pieces
- Onion: 110 g
- Olive oil: 6 tablespoons
- Salt: 10 teaspoons
- Ground black pepper: to taste
5
Pour vinegar and wine into the pot. Increase the heat and cook until the liquid reduces by half. Then add broth, parsley stems wrapped in cheesecloth, bay leaf, and cumin. Bring to a boil again and cover the artichokes with a parchment paper. Close the lid and place in a preheated oven. Cook for about 1 hour 15 minutes to 1 hour 30 minutes, ensuring the liquid simmers slowly and evaporates completely by the end.
- Wine vinegar: 0.3 glass
- Dry white wine: 0.5 glass
- Beef broth: 1.5 glass
- Parsley: 4 stems
- Bay leaf: 0.5 piece
- Caraway: 0.3 teaspoon
6
10 minutes before cooking is finished, add the lightly sautéed chopped mushrooms in olive oil.
- Fresh mushrooms: 18 pieces
- Olive oil: 6 tablespoons
7
Remove the cheesecloth bag and serve in a pot or on a large plate. Sprinkle with parsley on top.
- Chopped parsley: 2 tablespoons