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A Classic Provencal Dish Artichokes Barigoule

Who to turn to for a traditional dish other than a local? Gilles Conchy is the Provence Gourmet, and he shares his version of Artichokes Barigoule (recipe below). Braised in a white wine broth, the artichokes hearts and other vegetables create a simple dish.

In spring and summer months, you find several varieties of artichokes in Provencal markets. According to Saveur Magazine, there are nine varieties. The one most commonly found in Provence is describes as follows,

“The two-inch-wide fiesole artichoke has a fruity flavor and a deep wine color that does not fade with cooking. Bred from the violetta de provence, a purple variety native to southern France, the fiesole has a comparatively tender stalk that can be quickly steamed and eaten.”

Market artichokes barigoule

In terms of global production, France falls to nearly the bottom of the list (2014 numbers) with Italy leading the pack.

The artichokes we consume are the buds, before the plant flowers.  Occasionally, you find these brilliant purple blooms at the flower vendor’s market stall.

Artichoke flower

To sign up for a Provence Gourmet class or book a private group lesson follow this link.

Image Credits: Preparing the artichokes and final dish were provided by Provence Gourmet.

Classic Provencal Dish Artichokes Barigoule
Artichokes Barigoule Provencal Style
Print Recipe
Other than preparing the artichokes (removing outer leaves and the core) this is an easy dish to prepare. It is a good side dish or even as a starter course.
Servings Prep Time
6 people 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
30-40 minutes
Classic Provencal Dish Artichokes Barigoule
Artichokes Barigoule Provencal Style
Print Recipe
Other than preparing the artichokes (removing outer leaves and the core) this is an easy dish to prepare. It is a good side dish or even as a starter course.
Servings Prep Time
6 people 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: people
Instructions
Prepare the Artichokes
  1. Remove the first layers of the artichoke leaves. Cut off the top half of the remaining leaves. Remove the heart of the artichoke and the stringy bits. Keep only two inches worth of the stalk. Peel the stalk until there is no remaining green.
    Classic Provencal Dish Artichokes Barigoule
  2. Set aside the prepared artichokes in a bowl of water and the juice of two lemons. If the artichokes are not of a similar size cut the larger ones in half.
Cook the Artichokes
  1. In a cooking pot, pour 3 tsp worth of olive oil, and once it is warm add the diced onions, the diced pork, the sliced carrots, the potatoes and the garlic cloves.
  2. Add very little salt, a bit more pepper and stir for 5 minutes on a medium-high fire.
  3. Add a glass of dry white wine and a glass of water.
  4. When nearly boiling add the artichokes and the potatoes. Lower the heat to medium-low and cover your pot.
  5. When nearly boiling again reduce the heat to a low-simmer.
  6. Depending on the size of the artichokes and potatoes the cooking time varies from 20 to 30 minutes.
  7. Check early on the cooking status by piercing an artichoke with a pointed knife. When cooked, the artichoke will fall off your knife as you pull it up. You want your artichokes to be cooked but still firm.
  8. When serving spread some minced parsley on each plate.
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. She writes a weekly food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate. Her travel apps are found under the brand Edible Heritage. Carolyne also curates an e-commerce website for artisanal products of exceptional quality Atelier Boutiques

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