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.

Artichokes Barigoule Provencal Style

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.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine French, Provencal

Servings 6 people

Ingredients

  

1x2x3x

• 24 small purple artichokes
• 2 lemons
• olive oil
• 3 onions diced
• 300 g (11oz) salted pork (petit salé) petit salé (or bacon)
• 10 carrots peeled and sliced
• 10 garlic cloves outer skins removed
• 10-12 small potatoes washed
• 1 cups white wine
• 1.5 cups Water
• 1 bunch parsley minced

Instructions

 

Prepare the Artichokes

• 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.
  
• 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

• 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.
• Add very little salt, a bit more pepper and stir for 5 minutes on a medium-high fire.
• Add a glass of dry white wine and a glass of water.
• When nearly boiling add the artichokes and the potatoes. Lower the heat to medium-low and cover your pot.
• When nearly boiling again reduce the heat to a low-simmer.
• Depending on the size of the artichokes and potatoes the cooking time varies from 20 to 30 minutes.
• 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.
• When serving spread some minced parsley on each plate.

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