1 Delicious Artichokes Barigoule

1 Delicious Artichokes Barigoule pinit View Gallery 1 photo

1 delicious artichokes barigoule.
Transport yourself to Provence with Artichokes Barigoule! This springtime stunner features whole artichokes nestled in a fragrant white wine broth. Pearl onions, garlic, and fresh herbs add a delightful layer of savory complexity. Every bite is a burst of delicate artichoke flavor, perfectly balanced by the light yet flavorful sauce. A touch of lemon zest brightens the dish, making it a refreshing and elegant vegetarian option. Enjoy it for a light lunch or impress your guests at dinner!

1 Delicious Artichokes Barigoule

Prep Time 15 mins Cook Time 45 mins Total Time 1 hr
Servings: 4


1 delicious artichokes barigoule.
Craving a taste of Southern France? Look no further than Artichokes Barigoule! This classic Provençal dish transports you to the heart of the region with its simple elegance and symphony of flavors. Don't be fooled by the whole artichokes – this dish is surprisingly easy to recreate at home.

This guide unlocks the secrets to restaurant-worthy Artichokes Barigoule. We'll show you how to choose the perfect artichokes, tame their prickly exteriors, and achieve melt-in-your-mouth tenderness through the gentle art of braising. Finally, we'll guide you in crafting a light and flavorful sauce that complements the delicate artichoke hearts.

The Star of the Show: Selecting and Preparing Artichokes

Fresh, high-quality artichokes are the foundation of a successful Barigoule. Here's how to identify the best ones:

Freshness First: Look for artichokes that feel heavy for their size and boast tightly closed leaves. Avoid any with brown spots, soft patches, or open centers.
Uniformity Matters: Choose artichokes of similar size, ideally medium, to ensure even cooking throughout.

Once you have your perfect artichokes, here's a quick and easy cleaning process:

Trim the stem: Use a sharp knife to remove about an inch from the base.
Snip the Tips: Kitchen shears come in handy here. Snip off the pointed tips of the leaves for a smoother eating experience.
Peel and Wash: Use a vegetable peeler to remove the tough outer layer of the stem. Finally, rinse the artichoke thoroughly under cold water to remove any dirt or debris.

Pro Tip: To prevent browning, rub the artichoke hearts with some lemon juice after cleaning.

The fragrant herbs in barigoule add a delightful layer of complexity to the dish. Here are some popular choices:

Classic Trio: Fresh thyme, bay leaf, and parsley are the traditional combination used in barigoule.
Get creative: Feel free to experiment with other herbs like tarragon, fennel fronds, or fresh oregano for a unique twist.

Tip: Tie the herbs together with kitchen twine into a "bouquet garni" for easy removal later.

Braising is a low-and-slow cooking method that uses a flavorful liquid to transform the artichokes from tough to tender. Here's how to achieve perfectly cooked artichoke hearts:

Heat the Pot: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions or shallots and cook until softened.
Building the Broth: Pour in white wine, chicken broth (or vegetable broth for a vegetarian option), water, and a squeeze of lemon juice. Season generously with salt and pepper.
Nestling the Artichokes: Gently add the cleaned artichokes, stem-side down, to the pot. Ensure they are submerged in the liquid, adding more water if needed.
The Gentle Simmer: Bring the broth to a simmer, then reduce heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the artichoke hearts are tender when pierced with a knife.

Tip: During simmering, occasionally baste the artichokes with the cooking liquid for even flavor distribution.

The final step involves creating a light and flavorful sauce that complements the delicate artichoke hearts. Here's how to create this finishing touch:

Reduce the Broth: Once the artichokes are tender, carefully remove them from the pot and set them aside. Increase the heat to medium-high and simmer the broth until it reduces by half, concentrating the flavors.
Adding Depth (Optional): If desired, whisk in a small amount of cornstarch slurry (cornstarch mixed with water) to slightly thicken the sauce. Season with additional salt and pepper, to taste.
Enrichment (Optional): For a richer flavor, stir in a pat of butter or a tablespoon of heavy cream towards the end.

Reuniting the Artichokes: Once the sauce has reached your desired consistency, carefully return the artichokes to the pot.
Garnish and Serve: Plate the artichokes and spoon the flavorful sauce over them. Garnish with chopped fresh parsley and a squeeze of lemon juice for a touch of brightness.

Serving Suggestions: Artichokes Barigoule is traditionally enjoyed as a light main course or a flavorful side dish.



  1. Fill a large bowl with water and add the juice of 2 lemons.

  1. Depending on the size of your artichokes, follow the cleaning instructions provided (either for large or small artichokes).

  1. As you clean each artichoke, transfer it to the lemon water bowl.

  1. Cover the bowl with a clean kitchen towel to keep the artichokes submerged.

  1. Heat olive oil in a large pan over medium heat until shimmering.

  1. Add onion, carrot, and garlic, and cook for about 4 minutes, stirring often, until softened.

  1. Gently nestle the cleaned artichokes (including their stems) on top of the vegetables in the pan.

  1. Pour in the white wine and bring to a simmer. Reduce the heat and simmer gently for 4 minutes.

  1. Add the stock, season with a pinch of salt, and bring back to a simmer.

  1. Add the herb bundle.

  1. Cover the pan and simmer gently until the artichokes and vegetables are fork-tender, which should take about 25 minutes (cooking time may vary depending on size and age).

  1. Add more water if the liquid level gets too low.

  1. Remove the herb bundle and discard it.

  1. Use a slotted spoon to transfer the artichokes, onions, carrots, and garlic to a serving plate and keep them warm.

  1. Increase the heat and simmer the remaining cooking liquid until it reduces to about ¾ cup (175 ml) and becomes slightly syrupy.

  1. Whisk in butter and minced parsley, then season with salt and pepper to taste.

  1. Pour this sauce over the warmed vegetables.

  1. Enjoy your artichokes warm or at room temperature.
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