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 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.
- 1whole Lemonfor juice
- 8large fresh Artichokes
- 2tbsp Extra virgin olive oil
- 2ounces (1/3 cup) Cubed Bacon or Pancetta
- 1medium Onionchopped (about 1 cup)
- 2large Carrotpeeled and sliced
- 2cloves garlicminced
- 1tsp Fresh Thymeminced
- 1 Fresh Bay Leaf
- 1tbsp Fresh Parsleychopped
- 1cup Dry White Wine
- 1tsp Sea Saltplus more to taste
- Freshly ground black pepperto taste