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Small violet artichokes a la barigoule
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Small violet artichokes a la barigoule - Peel and cut 1 onion and 1 carrot into thin, round slices. Peel the garlic cloves. Let 1.6 in from the artichoke tale each. Cut about 0.4 in of the top of the leafs. Remove about 2 lines of the base leafs. Peel the artichoke heart and the tale. Rub each artichoke heart immediately with half a lemon. Keep the artichokes in fresh, cold water... Place the artichokes on a serving dish. Put the carrot-onion-mixture on top of it. Sprinkle with herbs and serve. This is an excellent recipe to serve as garnishing or accompaniment to fish dishes or roasted pork or as entree!
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