French Cooking ClassesMain CoursePorkProvencal RecipesTaste: Food & Drink

Artichokes à la Barigoule a Provencal Classic

Already joining Gilles Conchy – the Provence Gourmet – at one of his cooking classes in Eygalières assured a fun day ahead. When he dangled the fact that Artichokes à la Barigoule might be on the menu, I could hardly wait for the day to arrive. This classic Provencal dish includes artichokes, salted pork, onions and white wine. What’s not to love about that combination?

 

The name of the dish derives from the Provencal word barigoulo and French word barigoule, which refers to a saffron milk cap mushroom. Although, many recipe versions do not include mushrooms in the ingredients. Gilles explained that perhaps it was because the artichoke (once cleaned and cut) looks a bit like a mushroom cap. The version we prepared, is below and does not include mushrooms, but is delicious. And, so was the balance of the menu!

Artichokes Barigoule Provencal Classic Provence Gourmet

Artichokes à la Barigoule Provencal

The key to this recipe is the preparation of the artichokes. It seems like a waste to discard all the outer leaves to get to the heart, but that is the only edible part of the vegetable. Make sure to scrape out all the little hairs (the buds of the flower) from the centre. If not, the texture will be unpleasant.
Prep Time 20 mins
Cook Time 1 min
Total Time 21 mins
Course Main Dish
Cuisine French, Provencal
Servings 6 people

Ingredients
  

  • 24 small Purple Artichokes
  • 3 Onions
  • 8 Carrots
  • 2 Lemons
  • 6 Garlic Cloves
  • 300 g (10 oz) Salted Pork (petit salé) or bacon
  • 600 g (20 oz) Fingerling Potatoes
  • 250 ml (1 cup) Dry White Wine
  • a bunch of Parsley
  • Bouquet Garni (a stem of parsley, thyme, rosemary and a bay leaf all tied up together)

Instructions
 

Prepare the Artichokes:

  • Take off the first layers of the artichoke leaves.
    Preparation Artichokes à la Barigoule Provencal Classic
  • Make sure to remove your leaves all the way to its bottom.
  • Cut off the top 3/4 of the leaves left.
  • Take the central choke out.
  • Keep only one inch worth of the stalk.
  • Peel the stalk till no more green appears. Note: If the artichokes are not of a similar size cut the bigger ones in two.
  • Place the prepared artichokes in a water bowl including the juice of two lemon juices.
    Soaking in lemon water Artichokes Barigoule Provencal Classic

Prepare the Rest:

  • Peel and chop the onions.
  • Peel and cut the carrots.
  • Rinse and cut the potatoes. Note: the size of your artichoke hearts will determine the size of your potatoes and carrots.
  • Dice the salted pork or bacon.
  • In a cooking pot on medium-high heat, pour 3 teaspoons olive oil, and once it is warm add the diced onions and the diced pork.
  • Stir and brown the ingredients slightly for 6-8 minutes.
  • Add your wine, pepper, a little salt (you don't need much with the salted pork) and stir another 5 minutes.
  • Then add your peeled and crushed garlic, 1/4 inch peeled carrot rings, rinsed and halved potatoes and the bouquet garni.
  • Mix all the ingredients together, cover and reduce your heat to a light simmering.
  • Cooking time should take 35-40 minutes according to the size of your artichoke hearts. Check the cooking status of all the veggies with a pointed knife. Halfway through the cooking make sure to stir the ingredients and check if the liquid is still simmering.
  • Add a glass of water if necessary as the cooking must not be dry.
  • Before serving, sprinkle your finely minced parsley.

Notes

Make a vegetarian-friendly version by simply eliminating the salted pork (bacon).
Keyword Artichokes, Pork, Potatoes
Tried this recipe?Let us know how it was!

Provence Highlights Trip Planning Marseille Vieux Port Artichokes

Part of the thistle family, artichokes flowers bloom a beautiful bright purple colour. However, the edible part of the artichoke is the flower bud. Although artichokes grow wild in Provence, the ones that you buy in the markets and stores are cultivated. The artichoke is one of the ancient Mediterranean plants mentioned as food consumed by the ancient Greeks and Romans. Barbara Ketcham Wheaton writes in her book Savoring the Past: The French Kitchen and Table from 1300 to 1789 that there are notarized records of artichoke beds in Avignon from 1532 onwards, spreading further to plots in Cavaillon, Châteauneuf du Pape and Orange.


Join a Provence Gourmet cooking class in Aix-en-Provence, Marseille and in the Alpilles. Private classes are available as well on an on-demand basis.

Provence Cooking Classes #Provence #Gourmet @ProvenceCook

Please share this with friends and family.

Previous post

Visit Avignon for Festivals, Food and Popes

Next post

Exploring Rhone Valley Wines from North to South

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. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.