Food & Cooking Recipes Appetizers Mussels and Baby Artichokes Barigoule Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Tiny clams work beautifully in this version of the classic French dish, too. Ingredients 12 baby artichokes, trimmed, tough outer leaves removed 1 lemon, cut in half 2 ounces pancetta, cubed 2 teaspoons extra-virgin olive oil 3 medium shallots, peeled and sliced into ¼-inch rings 2 whole garlic cloves, unpeeled 5 medium carrots, sliced into ¼-inch rings 2 large bay leaves 2 sprigs fresh thyme 1 teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper, plus more to taste ½ cup dry white wine 1 cup Chicken Stock to Make 1 ½ Quarts, or low-sodium canned 2 pounds mussels, scrubbed, debearded, and rinsed ½ cup coarsely chopped parsley 1 tablespoon balsamic vinegar Directions Neatly pare the base and stem of the artichokes, then cut off the tip. Rub with the lemon and place in acidulated ice water. In a heavy Dutch oven, cook the pancetta in the olive oil over moderate heat until brown and very crisp, about 10 minutes. Remove the pancetta with a slotted spoon and reserve. Remove all but 1 teaspoon of the rendered fat from the pan and add the shallots and garlic. Cook for five minutes, stirring and picking up the brown bits from the bottom of the pan, until golden brown. Add the carrots, bay leaves, thyme, salt, and pepper to the Dutch oven and cook until just tender, 4 to 6 minutes. Add the wine and stock and stir until it boils. Place the artichokes on the bed of vegetables, cover, and simmer over medium-low heat until tender, 20 to 30 minutes, stirring occasionally. Add the mussels to the Dutch oven 5 to 10 minutes before the artichokes are tender and cook until they have opened. Remove any opened mussels into a large serving bowl or deep platter and cover with foil. Continue cooking the others until they open, about 5 minutes longer. Discard any unopened mussels. If the liquid has evaporated, add 1/2 cup additional stock. Turn up the heat and reduce the liquid just to thicken slightly and adjust the seasoning with salt and pepper. Stir in the parsley and reserved pancetta. Place the artichokes and any remaining opened mussels in the serving bowl, spoon the vegetables on top, drizzle with balsamic vinegar, and serve. Rate it Print