Artichokes à la Barigoule a Classic Provencal Recipe
When 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
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.
Ingredients
- 1 whole lemon for juice
- 8 large fresh Artichokes
- 2 tbsp extra virgin olive oil
- 2 ounces (1/3 cup) 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 up 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.
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