Braised Stuffed Artichoke A la Barigoule

• 4 artichokes
• 1 white onion, peeled and minced
• 1 carrot, peeled and minced
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 4 cups white wine
• 1 cup vegetable or chicken broth
• 2 cups mashed potatoes
• 1 cup basil leaves
• Salt and freshly ground black pepper to taste
• 1 cup asparagus tips
• 1 large tomato, peeled, seeded and minced
• 26 black olives, pitted and chopped

1. Use scissors to remove the thorny ends of the artichoke leaves.
2. Use a knife to remove the stem so the artichokes will sit flat.
3. In a heavy pot, combine the onion, carrot and garlic with 4 tablespoons of the olive oil over low heat and cook until the onion is tender and gold, about 10 minutes.
4. Add the white wine and simmer 2 minutes.
5. Add the artichokes, cover, and cook about 1 hour, until tender.
6. Remove the artichokes from the pot and set aside; reserve the broth.
7. Put the mashed potatoes in a mixing bowl.
8. Mince the basil, and in another bowl combine it well with 2 tablespoons of olive oil.
9. Whisk 3 tablespoons of the basil mixture into the potatoes, add salt and pepper and set aside.
10. Use a spoon to remove the thistly choke from the center of each artichoke.
11. Spoon the potato mixture into the center of each and set aside.
12. Return the broth in the pot to the stove over medium heat.
13. Add the asparagus and simmer 10 minutes.
14. Add the tomato and olives and simmer 2 minutes.
15. Put the artichokes back in the pot and cook until completely warm, about 5 minutes.
16. Put each artichoke in the center of a shallow bowl.
17. Whisk the remaining basil paste into the broth, gently ladle it around the artichokes, and serve.

artichokes, white onion, carrot, garlic, olive oil, white wine, vegetable, potatoes, basil, salt, tomato, black olives

Taken from cooking.nytimes.com/recipes/3880 (may not work)