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Artichokes Barigoule Provencal Bistro

Artichokes Barigoule Provencal Recipe

In honor of the Bistrot du Paradou, I offer my recipe for artichokes barigoule. It is a mainstay dish on my table from the very early artichokes in spring that my friend Patreece grows at her organic farm near Tillamook.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Side Dish
Cuisine French, Provencal
Servings 4 servings


Cooking Artichokes:

  • 1 lb (.45 Kg) Baby Artichokes about 10 to 12
  • 1 Lemon cut into four slices
  • 1 tbsp Sea Salt
  • 2 quarts (1.89 L) Water

To Finish:

  • 1 cup (235 ml) Artichoke cooking liquid
  • 1 cup (235 ml) White Wine
  • 1/4 cup (60 ml) Fruity Olive Oil
  • 3 oz (85 g) Smoked Lamb Bacon diced
  • 2 each Young Carrots peeled and sliced
  • 3 Garlic Cloves mashed
  • 2 sprigs Thyme
  • 1 Bay Leaf
  • 1 Lemon for zest and juice
  • 1/4 cup (56 g) Fresh Basil sliced
  • 2 oz (56 g) Unsalted Butter optional
  • Sea salt and black pepper


Cooking Artichokes:

  • Trim the top and bottom 1/4 inch off of the baby artichokes. Use a sharp paring knife and trim the outer leaves off. Peel the stem if there is one attached.
  • Cut the artichoke in half lengthwise and drop into a pot with the emon, sea salt and water.
  • Bring to a boil, then simmer till tender, about 20 minutes. The tip of a knife should easily pierce the artichoke.

To Finish:

  • Put one cup of the artichoke cooking liquid, white wine and olive oil in a pan and bring to a boil.
  • Add lamb bacon, carrots, garlic, thyme, and bay leaf. Simmer until the carrots are tender, about 15 minutes.
  • Add artichokes, lemon zest, and some lemon juice. I say some lemon juice because I want you to taste it. Add just enough to taste the lemon juice's acidity slightly.*
  • Add basil and whisk in the butter.
  • Adjust with salt and pepper then serve.


* The purpose is to add just enough bright acidity to cut the fattiness of the olive oil and butter. The lemon flavour should not overpower the barigoule.
Like any recipe, this one loves modifications. Use bacon, don't use bacon; use pork bacon, use pancetta, use guanciale. Add more carrots if you like. I sometimes chop fennel bulbs and add them as well. Wild mushrooms like chanterelles are great in here, so are regular white buttons. Go crazy add black truffles if you have some. The point is, the recipe is a starting point. The finish line is where you take it.
Keyword Artichokes, Carrots, Lemon, White Wine
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