May 25, 2012 Rabbi Yonason Goldson: Thinking About Faith Mark Clayton: Is Hillary's State Dept. hacking Al Qaeda? Not quite David G. Savage: Supreme Court limits protection against double jeopardy Ashley Powers: A nightmare, then conviction is tossed Erika Bolstad: Temple cancels Wasserman Schultz speech Deroy Murdock: WWII hero Karski to receive U.S. Medal of Freedom Kimberly Lankford: Health Coverage for College Grads New therapy helps tinnitus sufferers Solar Impulse takes off on first intercontinental flight without using a drop of fuel The Kosher Gourmet by Ethel G. Hofman: The former president of the International Association of Culinary Professionals, whose members included the likes of Julia Child, is back with contemporary Shavous cuisine: Ruby Fruit Soup, Sweet Noodle Kugel with Cheese, Key Lime Curd, Calsone Casserole Frittata with Wild Mushrooms, Sun-dried tomatoes and Olives, Baked Tilapia with Pepper Cheese Cream and Brown Sugar Shortbread May 24, 2012 Jeff Jacoby: The peace process battered Israel's reputation Near-nuclear nation threatens to walk out of summit unless it gets its way Clifford D. May: What Iran's Rulers Want Michael Muskal: 'Pro-choice' position hits record low, according to poll Chris Farrell: Are We in a Tech Bubble? 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Jewish World Review Barigoule is a light and tangy dish of artichoke hearts stewed in white wine; Quick to make and improves overnight with the flavors melding together By Emma Christensen http://www.JewishWorldReview.com | Bar-eee-gooul! The word just rolls of the tongue, doesn't it? Barigoule is a dish of artichoke hearts stewed in white wine from the Provence region of France. It's light and tangy, perfect for spooning over a bowl of pasta or even just piling on a piece of toast for a mid-day meal. This version takes advantage of frozen artichoke hearts so the whole dish comes together quickly and easily in just a few minutes. This is a great recipe to have in your pocket when preparing a meal for both vegans and meat-eaters. For the vegans, it's delicious served with rice pilaf or pasta. For the omnivores, barigoule goes fantastically with seafood. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. This is also a dish that improves overnight so the flavors have time to meld together. Make it a day or two before and reheat it gently to serve. EASY ARTICHOKE BARIGOULE Serves: 4 to 6 1 large onion, sliced thinly 1 medium carrot, diced small 3 cloves garlic, minced 1 teaspoon fresh thyme 1 bay leaf 12 ounces (about 3 cups) frozen artichokes 1/2 cup dry white wine 1/2 cup vegetable broth or water 2 teaspoons drained capers Zest from one lemon 1/4 cup minced parsley, plus extra for garnish Extra-virgin olive oil Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions and carrots with a healthy pinch of salt until the onions are wilted and translucent, 5-6 minutes. Stir in the garlic, thyme and bay leaf, and cook for 30-60 seconds. Scatter the frozen artichokes around the pan and pour in the wine and broth. Increase the temperature to bring the liquid to a boil, then reduce to a simmer. Cover and cook for 5-7 minutes, until the artichokes are easily pierced with a fork. Uncover the pan and let the broth reduce slightly. Stir in the capers, lemon zest and parsley. Taste for seasonings. When plating with pasta or fish, drizzle a little extra-virgin olive oil over each dish, sprinkle with the extra parsley, and add a lemon wedge. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.