Braised Spring Vegetable Medley with Fresh Hyssop

Ohad Levi

1½ hours

Serves 4

Braised spring vegetables including artichokes, peas, and carrots on blue plate

تصوير: دور كدمي، تصميم: جاي كوهن

In this French preparation, called barigoule, artichokes along with small carrots and whole cloves of garlic are gently braised in white wine and lots of olive oil. At the very end, garden peas, which are in season in spring, are added for a pop of color and freshness. This dish makes a wonderful festive addition to a Passover menu. 

Chef Ohad Levi uses Marom Olive Oil from Eshkolot Farm, a desert olive oil with a slightly peppery flavor produced from Souri olive trees cultivated in extreme desert conditions on the rim of the Ramon Crater. This Passover, you can find a bottle in the Kaiten x Asif Desert Box. Other peppery olive oils will also work nicely. 

Cook’s note: You want to make sure all of the vegetables will be submerged in the braising mixture without having to add water, so it’s best to use a pot that’s taller instead of wider.  

Check out more desert Passover recipes from Levi like one for leg of lamb stuffed with date charoset and chocolate fudge muffins with coffee and cardamom

Ingredients

Special Equipment:

Parchment paper cut into a circle the diameter of the pot 

 

1 lemon, halved

500ml (17 fl. oz) olive oil

8 fresh artichokes

5 small carrots, peeled and halved lengthwise

6 Israeli garlic cloves, peeled

1 white wine bottle (750ml)

3 tablespoons honey

3 tablespoons high-quality apple cider vinegar

1 tablespoon salt

1 bunch parsley leaves

1 bunch fresh hyssop (or oregano) leaves

Water, as needed

1 kg (2.2lb) fresh garden peas in the pod

 

To serve:

Fresh hyssop (or oregano) leaves

Preparation
  1. Prepare the artichokes: Squeeze the lemon halves into a bowl of water. Discard the leaves and the furry choke and transfer the clean artichoke bottoms to the bowl until ready to cook. This will prevent them from browning.
  2. Prepare the barigoule: Heat the olive oil in a medium-sized pot over medium heat (make sure to choose a pot that isn’t too wide). Add the carrot halves, artichoke bottoms and garlic cloves and fry until golden, about 5 minutes.
  3. Add the white wine carefully, followed by the honey, vinegar, salt, parsley and hyssop leaves. If the vegetables are not fully submerged in liquid add just enough water to cover and bring to a boil. Lower the heat to medium-low and place the round parchment paper over the vegetables (it’s okay if it is a little submerged in the liquid). Cook until the liquid reduces and the vegetables soften, about 1 hour.
  4. Remove the peas from the pods, add to the pot and cook for 5 minutes.
  5. Arrange the vegetables on a serving plate with some of the cooking liquids and sprinkle fresh hyssop leaves on top.