Artichoke Barigoule is a timeless dish from the heart of Provençal cuisine, known for its delicate flavours and rustic preparation. This traditional French recipe has captivated home cooks and chefs alike for centuries, offering a taste of the Mediterranean through its simple yet flavourful ingredients. If you’re looking to recreate an authentic chef-led recipe at home, Artichoke Barigoule is a perfect choice, combining tender artichokes with aromatic vegetables and a rich, wine-based broth.
The Origins of Artichoke Barigoule
Artichoke Barigoule has its roots in the Provence region of southern France, where seasonal vegetables, olive oil, and wine play an essential role in local cuisine. The name “Barigoule” refers to a type of wild mushroom traditionally stuffed inside the artichokes. Over time, the recipe evolved, and while the mushrooms are no longer a requirement in modern variations, the name stuck. Today, it is known as a dish where artichokes are braised with aromatic vegetables like carrots, onions, and garlic in a white wine broth, infusing them with vibrant Mediterranean flavours.
How to Cook Artichoke Barigoule at Home
Preparing Artichoke Barigoule at home is a rewarding culinary experience. This dish is traditionally served warm or at room temperature and is versatile enough to be enjoyed as an appetiser, side dish, or light main course. The process involves trimming and cleaning the artichokes, which are then simmered with a mixture of wine, herbs, and olive oil until they become tender and infused with flavour. The broth is often enhanced with aromatics such as thyme, bay leaves, and occasionally a hint of lemon, adding layers of complexity to the dish.
For those looking for a more modern twist, some chefs add bacon, pancetta, or mushrooms to the braising liquid, providing additional depth and savoriness. However, the essence of Artichoke Barigoule remains its focus on simplicity and fresh ingredients, making it an ideal recipe for those seeking a healthy, vegetable-forward dish.
Why Artichoke Barigoule is a Must-Try
Artichoke Barigoule is not only a celebration of French culinary tradition but also a versatile recipe that is surprisingly easy to recreate at home. Its light yet flavourful profile makes it an excellent accompaniment to fish, poultry, or even as a stand-alone vegetarian option. It’s a fantastic way to enjoy the natural sweetness and tenderness of artichokes while incorporating the wholesome flavours of seasonal vegetables.
For home cooks looking to master the art of Provençal cooking, this chef-led Artichoke Barigoule recipe will allow you to bring the flavours of southern France to your kitchen.
PrintArtichoke Barigoule
- Prep Time: 10 minutes
- Cook Time: 1 hour and 15
- Total Time: 1 hour and 25 minutes
Ingredients
- Artichokes
- Lemon water (to prevent oxidation)
- Oil for searing
- Picked thyme
- Salt and pepper
- Butter
- Sliced parsley
- For the vegetable nage:
- 2 large carrots, sliced
- 2 shallots, sliced
- 100g mushrooms, sliced
- Aromatics (such as bay leaves, thyme, and peppercorns)
- 1 leek, sliced
- Parsley stalks
- 2 garlic cloves, smashed
- 2 liters of water
- Salt
- 1/2 Lemon; juice
- 30ml chardonnay vinegar
- 40ml rapeseed oil
- Garnish:
- Goat’s curd
- Pickled lemon
- Picked rocket leaves
Instructions
- Vegetable nage: In a large pot, combine the carrots, shallots, mushrooms, aromatics, leeks, parsley stalks, garlic cloves, and water. Cook the mixture slowly on medium-low heat for 20-25 minutes to create the stock.
- Strain the vegetables and liquid through a fine sieve into a new pot. Season the strained nage with salt, lemon juice, and Chardonnay vinegar. Bring the mixture to a boil, whisking continuously. Finish the nage with a good drizzle of rapeseed oil. Set aside.
- Prepping and cooking the artichokes: Remove any particularly tough outer leaves from the artichokes. Lightly peel any coarse fibres from the stem. Place the prepped artichokes in lemon water.
- Further preparation: Cut the artichokes in half lengthwise. Using a spoon, carefully scoop out the “choke” (the fibrous, inedible parts).
- Cooking: Add the prepped artichokes to a pan with the nage liquid. Cover with a cartouche (a piece of parchment paper with a hole in the centre) and place a plate on top to hold down the artichokes.
- Bring the artichokes to a gentle boil and cook for about 15-20 minutes until they are fully cooked and tender. Using a spider or slotted spoon, remove the artichokes from the nage liquid and place them on a kitchen towel.
- Searing and glazing the artichokes: Heat a pan with oil and sear the drained artichokes until a golden crust forms. Season the seared artichokes with picked thyme, salt, pepper, and a knob of butter.
- Remove the seared artichokes from the pan. In the same pan, add a bit of the nage liquid and reduce it by half. Add the seared artichokes back to the pan and continuously glaze them over medium-low heat. Finish with a sprinkle of sliced parsley.
- Serve the braised artichokes with a spoon of goat’s curd. Garnish with pickled lemon and picked rocket.
