{"id":2420,"date":"2011-08-02T07:42:58","date_gmt":"2011-08-02T07:42:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2420"},"modified":"2011-08-02T07:42:58","modified_gmt":"2011-08-02T07:42:58","slug":"artischocken-a-la-barigoule-aus-der-provence","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/artischocken-a-la-barigoule-aus-der-provence\/","title":{"rendered":"Artischocken ‚a la barigoule‘ (aus der Provence)"},"content":{"rendered":"

Zutaten<\/strong>
\n8 gr Artischocke
\n2 gr Knoblauchzehe
\n1 gr Zwiebel
\n4 EL Oliven\u00f6l
\n50 g Speck; gew\u00fcrfelt
\n2 EL Thymianbl\u00e4ttchen
\n2 dl Weisswein
\nOliven\u00f6l; zum Betr\u00e4ufeln<\/p>\n

Zubereitung<\/strong>
\n‚Barigoule‘ ist eine franz\u00f6sische Abwandlung des provenzialischen Wortes ‚farigoule‘, was \u00fcbersetzt ‚Thymian‘ bedeutet. Unter der Bezeichnung ‚a la barigoule‘ werden die Artischocken fast an jedem Ort wieder ein wenig anders zubereitet, jeder schw\u00f6rt, dass sein Rezept das traditionelle ist!
\nDas Stiel sowie das obere Drittel der Artischocken wegschneiden. Die Fr\u00fcchte unter fliessendem Wasser gr\u00fcndlich sp\u00fclen und gut abtropfen lassen. Knoblauch und Zwiebel sch\u00e4len, den Knoblauch fein hacken, die Zwiebel halbieren und in d\u00fcnne Scheiben schneiden. Das Oliven\u00f6l in einer weiten Pfanne – in der alle Artischocken nebeneinander Platz finden – erhitzen. Die Zwiebelringe hineingeben und die Artischocken daraufsetzen. Die Speckw\u00fcrfelchen, den Knoblauch und die Thymianbl\u00e4tter dar\u00fcberstreuen, den Weisswein dazugiessen. Jede Artischocke mit etwas Oliven\u00f6l betr\u00e4ufeln.
\nDie Artischocken zugedeckt auf kleinem Feuer w\u00e4hrend ca. 1 Stunde schmoren lassen. Von Zeit zu Zeit die Fl\u00fcssigkeit kontrollieren; wenn n\u00f6tig, etwas Weisswein nachgiessen.
\nDie Artischocken k\u00f6nnen warm oder kalt serviert werden, als Vorspeise oder als Beilage.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 8 gr Artischocke 2 gr Knoblauchzehe 1 gr Zwiebel 4 EL Oliven\u00f6l 50 g Speck; gew\u00fcrfelt 2 EL Thymianbl\u00e4ttchen 2 dl Weisswein Oliven\u00f6l; zum Betr\u00e4ufeln Zubereitung ‚Barigoule‘ ist eine franz\u00f6sische Abwandlung des provenzialischen Wortes ‚farigoule‘, was \u00fcbersetzt ‚Thymian‘ bedeutet. Unter der Bezeichnung ‚a la barigoule‘ werden die Artischocken fast an jedem Ort wieder ein … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[54,18,55],"tags":[142],"class_list":["post-2420","post","type-post","status-publish","format-standard","hentry","category-beilagen","category-gemuse","category-vorspeise","tag-artischocke","item-wrap"],"yoast_head":"\nArtischocken 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Dezember 2011","format":false,"excerpt":"Zutaten 8 junge Artischoken (800g) Saft einer Zitrone 2 kg frische dicke Bohnen (mit H\u00fclsen gewogen) 100 ml Oliven\u00f6l 1 dicke Scheibe Stangenweissbrot (30g) 3 Fr\u00fchlingszwiebeln, feinge- hackt 1 Knoblauchzehe, feingehackt 2 reife Tomaten (250g), abge- zogen und feingehackt 3 Stengel Minze 3 Stengel glattbl\u00e4ttrige Petersilie 1 Lorbeerblatt Salz 1\/2\u2026","rel":"","context":"In "Eintopf"","block_context":{"text":"Eintopf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eintopf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2420"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2420\/revisions"}],"predecessor-version":[{"id":2421,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2420\/revisions\/2421"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}