Artichokes à la Barigoule a Classic Provencal Recipe
Provencal Recipes · Side Dish · Taste · Viktorija TodorovskaWhen perky artichokes announce the arrival of warmer weather, it is time to revisit Artichokes à la Barigoule a Provençal delight, rich, flavorful and complex. Fresh artichokes are usually available in local markets from spring through late summer. The garlic, carrots and fresh herbs give the dish its flavour. You can make this dish vegetarian by omitting the bacon.
Enjoy these stewed artichokes as a starter course, or side dish with a fuller-bodied white wine or chilled rosé.
This recipe is one of many from this cookbook, Provence Food and Wine: The Art of Living
with photos by François Millo.
Artichokes à la Barigoule a Classic Recipe from Provence
Once you have cleaned the artichokes this recipe is easy to make. The vegetables are essentially stewed until cooked and the flavours are allowed to mingle.
Equipment
Ingredients
- 1 whole lemon for juice
- 8 large fresh artichokes
- 2 tbsp extra virgin olive oil
- 2 oz bacon cubed or Pancetta
- 1 medium onion chopped (about 1 cup)
- 2 large carrot peeled and sliced
- 2 cloves garlic minced
- 1 tsp fresh thyme minced
- 1 bay leaf fresh
- 1 tbsp fresh parsley chopped
- 1 cup dry white wine
- 1 tsp sea salt plus more to taste
- freshly ground black pepper to taste
Instructions
- Fill a medium bowl with water and add the lemon juice.
- Clean the artichokes: cut off top 1/3 of the artichoke, including spiny tops.
- Remove the outer leaves by peeling them back until they snap.
- Using a paring knife, peel stem to remove the fibrous outer layer.
- Remove any remaining tough, fibrous, dark green parts on the outside of the artichoke heart.
- With a spoon, scoop out the chokes and clean the inside of the artichoke.
- Immediately put artichokes in a bowl of water with lemon.
- In a medium sauté pan, warm up the olive oil and bacon.
- When the fat the starts to render, add the onion and cook for 5-6 minutes until it starts to soften.
- Add the carrots and cook for 3-4 minutes.
- Add the garlic and continue cooking for 1 minute.
- Drain the artichokes, shaking off any excess water, and add them to the pan.
- Add the thyme, bay leaf, parsley, and 1 teaspoon salt. Stir well.
- Add the wine and cook for 2-3 minutes until the alcohol evaporates. Lower the heat, cover, and cook 40-45 minutes, until the artichokes can easily be pierced, adding a little water if they dry out.
- Discard the bay leaf, adjust seasoning to taste, add a grinding of black pepper, and transfer to a serving dish.
- Serve warm.
Tried this recipe?Let us know how it was!
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Provençal Aioli Dip and Crudité Grazing Platter a Tapas Style Appetizer
August 20, 2018
Sofia and Kate the chef and baker behind “WeAreCookandBaker” have taken a Provençal aioli dip (garlic mayonnaise) and developed a bright, refreshing tapas-style appetizer. In Provence, many restaurants serve a typical aioli on Fridays (le grande aïoli), a dish that features steamed cod, potatoes, carrots, green beans and a healthy serving of garlic mayonnaise dip. …
A Classic Provencal Dish Artichokes Barigoule
July 12, 2017
Gilles Conchy is the Provence Gourmet and he shares his version of Artichokes Barigoule. The artichokes hearts are braised in a white wine broth along with a few other vegetables for this simple dish.…
Grilled Red Peppers with Garlic Easy Recipe from Provence
June 10, 2015
The Provence Gourmet shares this simple side dish with grilled red peppers and garlic. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to learn about his classes. Image Credits: All photos were provided by and published with the permission of Provence Gourmet A quick side dish …
Celebrate Fall Soup with a Roasted Carrot Soup
October 19, 2017
It's the curl up with a good book soup. Smooth and creamy roasted carrots star in this dish with garlic and onions. A great make ahead soup to share with friends too.…
No Comment