Artichokes Barigoule with Potatoes

        From the blog For Love of the Table

2 T. olive oil

1/2 of a medium onion, thinly sliced

1 medium carrot, peeled and thinly sliced on a slight angle

1 fat clove of garlic, peeled and thinly sliced

salt & pepper, to taste

a sprig of two of fresh thyme

2 globe artichokes, turned and rubbed with lemon

1/3 c. dry white wine

1 c. water

1 small (or half a large) bay leaf

1/2 lb. small creamer or fingerling potatoes, halved lengthwise (the halves should be about 1/2- to 3/4-inch thick)

Warm a tablespoon of olive oil in a wide sauteuse set over medium heat.  Add the onion and carrot along with a pinch of salt.  Sweat, reducing the heat if necessary, until the vegetables have begun to soften but have not begun to color (the onions should be tender and translucent)—about 10 to 15 minutes. 

Add the garlic and thyme and cook for a moment or two, or until the garlic is fragrant. 

Slice the artichokes thickly (about 1/3-inch) and add to the pan along with another tablespoon of olive oil.  Season with salt and pepper and continue to cook until the artichokes begin to sizzle gently.  Add the white wine, bring to a rapid simmer and reduce by half.  Add the water along with the bay, return to a simmer, cover and simmer gently for 10 minutes. 

Uncover the pan and taste the broth.  Add more salt if necessary.  Add the potatoes, nestling them down into the broth.  Cover and continue to simmer until all the vegetables are tender—another 20 to 30 minutes.  Remove the thyme and bay, taste and correct the seasoning and serve.

To serve the Salmon and Barigoule together, begin roasting the salmon when you add the artichokes to the barigoule.  While the salmon and artichokes cook, prepare the salsa verde.  (For this particular dish, I prepared it without the anchovy...but it is fine to leave it in if you want.  For the herbs I used all parsley, but artichokes are delicious with basil and mint, so feel free to use some of one or the other of these if you have some on hand.)  If either the salmon or vegetables are done before the other, simply set the finished item aside in a warm place until the other is finished cooking—this shouldn't be too long....maybe 10 minutes at the outside.  Divide the barigoule between two plates (making sure to get all the delicious broth) and arrange chunks of the roasted salmon over the vegetables, drizzling with the pan juices as you do.  Spoon some of the salsa verde over each plate—focusing mostly on the salmon and drizzling some into the vegetable stew.  Pass more salsa verde separately. 

These recipes are written for two, but they can be increased to serve as many as you like.  This would be a beautiful dish to serve family style in a deep platter or shallow gratin.