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Artichokes Barigoule a Provencal Bistro Classic

Provencal Bistro Classic

We stumbled across the Bistrot du Paradou quite by hazard, on one of our drives around the Alpilles villages. It turns out that we were quite naive with regards to this restaurant’s gastronomic reputation and its loyal fan base. We now understand just how lucky we were to get a seat at the bar on our first visit (sans reservations) to this little bistro in paradise! The menu is straightforward traditional Provencal bistro favourites such as escargots in garlic butter, local lamb chops and artichokes barigoule.

Fait Maison (Made in House)

Some may erroneously proclaim this sort of bistro cooking to be dated or that French food, in general, is passé. Or perhaps that even the chef did not cook with the same clean purity found in the hallowed halls of overly fussy food. Let them continue to believe their fallacies and leave the good simple restaurants to those that truly love food.

Bistrot du Paradou was so good that in fact, we returned two more times that week to enjoy good solid Provencal food. On the third visit, the entire staff made us feel part of the local colour; almost habitues ready to join the good ole boys for a pastis at the bar.

Enjoy my recipe for artichokes barigoule (baby artichokes simmered in white wine, thyme, and basil) inspired by our visit to the Bistrot du Paradou.

Artichokes Barigoule Provencal Bistro

Artichokes Barigoule Provencal Recipe

In honor of the Bistrot du Paradou, I offer my recipe for artichokes barigoule. It is a mainstay dish on my table from the very early artichokes in spring that my friend Patreece grows at her organic farm near Tillamook.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Side Dish
Cuisine French, Provencal
Servings 4 servings

Ingredients
  

Cooking Artichokes:

  • 1 lb (.45 Kg) Baby Artichokes about 10 to 12
  • 1 Lemon cut into four slices
  • 1 tbsp Sea Salt
  • 2 quarts (1.89 L) Water

To Finish:

  • 1 cup (235 ml) Artichoke cooking liquid
  • 1 cup (235 ml) White Wine
  • 1/4 cup (60 ml) Fruity Olive Oil
  • 3 oz (85 g) Smoked Lamb Bacon diced
  • 2 each Young Carrots peeled and sliced
  • 3 Garlic Cloves mashed
  • 2 sprigs Thyme
  • 1 Bay Leaf
  • 1 Lemon for zest and juice
  • 1/4 cup (56 g) Fresh Basil sliced
  • 2 oz (56 g) Unsalted Butter optional
  • Sea salt and black pepper

Instructions
 

Cooking Artichokes:

  • Trim the top and bottom 1/4 inch off of the baby artichokes. Use a sharp paring knife and trim the outer leaves off. Peel the stem if there is one attached.
  • Cut the artichoke in half lengthwise and drop into a pot with the emon, sea salt and water.
  • Bring to a boil, then simmer till tender, about 20 minutes. The tip of a knife should easily pierce the artichoke.

To Finish:

  • Put one cup of the artichoke cooking liquid, white wine and olive oil in a pan and bring to a boil.
  • Add lamb bacon, carrots, garlic, thyme, and bay leaf. Simmer until the carrots are tender, about 15 minutes.
  • Add artichokes, lemon zest, and some lemon juice. I say some lemon juice because I want you to taste it. Add just enough to taste the lemon juice's acidity slightly.*
  • Add basil and whisk in the butter.
  • Adjust with salt and pepper then serve.

Notes

* The purpose is to add just enough bright acidity to cut the fattiness of the olive oil and butter. The lemon flavour should not overpower the barigoule.
Like any recipe, this one loves modifications. Use bacon, don't use bacon; use pork bacon, use pancetta, use guanciale. Add more carrots if you like. I sometimes chop fennel bulbs and add them as well. Wild mushrooms like chanterelles are great in here, so are regular white buttons. Go crazy add black truffles if you have some. The point is, the recipe is a starting point. The finish line is where you take it.
Keyword Artichokes, Carrots, Lemon, White Wine
Tried this recipe?Let us know how it was!

Book Ahead!

Bistrot du Paradou
57 Avenue de la Vallée des Baux
Maussane-les-Alpilles
They don’t have (or need) a website so give them a call at +33 (0)4 90 54 32 70

Market artichokes barigoule

More Recipes with Artichokes

Zucchini Flowers Stuffed with Artichokes and Goat Cheese

Artichokes à la Barigoule a Classic Provencal Recipe

Apero Hour Recipe: Hot Artichoke Dip

Provencal Artichokes Stuffed with Goat Cheese and Tapenade

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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence. With wife Lisa, they conduct personalized, insider gastronomic tours of Burgundy/Lyon, Provence and the Pacific Northwest.

Chef François resides in Vancouver, Washington with his wife Lisa and seven-year-old son Beaumont, who has proclaimed himself the family saucier. He has written his first cookbook about Provence, entitled Cuisine of the Sun: A Ray of Sunshine on Your Plate, and works for Foods in Season, America’s foremost foraging company specializing in hyper-seasonal, wild foraged and fished foods from the Pacific Northwest.

Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris.

Follow his blog Pistou and Pastis and Simple French Cooking both websites are filled with delicious recipes and beautiful photos.

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