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.
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.
Tried this recipe?Let us know how it was!
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this Experience for 2025Legal
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
Provencal Artichokes Stuffed with Goat Cheese and Tapenade
June 18, 2018
Artichokes Stuffed with Goat Cheese and Tapenade. The combination of fresh artichokes, goat cheese and tapenade translate into "Provence in a bite" to be enjoyed with some chilled rosé.…
Easy Chicken Casserole with a Provencal Twist
October 13, 2016
This chicken casserole is a savoury twist on a traditional sweet dessert crumble. Served as a hearty main course the Crumble au Poulet - Chicken Casserole is an easy recipe.…
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.…
Traditional Aioli a Recipe for Garlic Mayonnaise from Provence
October 31, 2022
Made with olive oil and egg yolks, aioli (aïoli) is a popular sauce in the South of France. Susan Herrmann Loomis shares her recipe for this garlic mayonnaise below. This recipe comes from her cookbook French Grill: 125 Refined & Rustic Recipes, published in 2018. In addition to publishing 14 best-selling books, Susan Herrmann Loomis founded …
No Comment