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.”
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.
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.