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Artichokes Barigoule Provencal Classic Provence Gourmet

Artichokes à la Barigoule Provencal

The key to this recipe is the preparation of the artichokes. It seems like a waste to discard all the outer leaves to get to the heart, but that is the only edible part of the vegetable. Make sure to scrape out all the little hairs (the buds of the flower) from the centre. If not, the texture will be unpleasant.
Prep Time 20 mins
Cook Time 1 min
Total Time 21 mins
Course Main Dish
Cuisine French, Provencal
Servings 6 people


  • 24 small Purple Artichokes
  • 3 Onions
  • 8 Carrots
  • 2 Lemons
  • 6 Garlic Cloves
  • 300 g (10 oz) Salted Pork (petit salé) or bacon
  • 600 g (20 oz) Fingerling Potatoes
  • 250 ml (1 cup) Dry White Wine
  • a bunch of Parsley
  • Bouquet Garni (a stem of parsley, thyme, rosemary and a bay leaf all tied up together)


Prepare the Artichokes:

  • Take off the first layers of the artichoke leaves.
    Preparation Artichokes à la Barigoule Provencal Classic
  • Make sure to remove your leaves all the way to its bottom.
  • Cut off the top 3/4 of the leaves left.
  • Take the central choke out.
  • Keep only one inch worth of the stalk.
  • Peel the stalk till no more green appears. Note: If the artichokes are not of a similar size cut the bigger ones in two.
  • Place the prepared artichokes in a water bowl including the juice of two lemon juices.
    Soaking in lemon water Artichokes Barigoule Provencal Classic

Prepare the Rest:

  • Peel and chop the onions.
  • Peel and cut the carrots.
  • Rinse and cut the potatoes. Note: the size of your artichoke hearts will determine the size of your potatoes and carrots.
  • Dice the salted pork or bacon.
  • In a cooking pot on medium-high heat, pour 3 teaspoons olive oil, and once it is warm add the diced onions and the diced pork.
  • Stir and brown the ingredients slightly for 6-8 minutes.
  • Add your wine, pepper, a little salt (you don't need much with the salted pork) and stir another 5 minutes.
  • Then add your peeled and crushed garlic, 1/4 inch peeled carrot rings, rinsed and halved potatoes and the bouquet garni.
  • Mix all the ingredients together, cover and reduce your heat to a light simmering.
  • Cooking time should take 35-40 minutes according to the size of your artichoke hearts. Check the cooking status of all the veggies with a pointed knife. Halfway through the cooking make sure to stir the ingredients and check if the liquid is still simmering.
  • Add a glass of water if necessary as the cooking must not be dry.
  • Before serving, sprinkle your finely minced parsley.


Make a vegetarian-friendly version by simply eliminating the salted pork (bacon).
Keyword Artichokes, Pork, Potatoes
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