Artichokes barigoule, also named braised artichokes in white wine, is classified as a traditional springtime vegetable dish from the Provence region in France. This classic dish consists of artichoke hearts braised in white wine, a technique formerly used to preserve.
The dish is served warm but at the same time it is light and tangy because of the sharpness of the wine. It can be served as an appetizer, as a topping on pasta or rice, or as a side dish with white fish or meat.
This dish can be made with fresh or canned artichoke hearts and onions, garlic, root vegetables and prosciutto or pancetta are often included but the unique flavour and aroma of the artichoke will remain.
Also read other artichoke recipes.
How to clean fresh artichokes
Artichoke à la Barigoule
EQUIPMENT (click pictures for details)
- 8-10 pcs fresh artichoke hearts
- 1 pc carrot cut with melon baller
- 8-10 pcs onion pearls or small red onions
- 2-3 pcs sliced garlic cloves
- 120 ml white wine dry
- 200 ml chicken stock
- 2 tbsp olive oil
- 6 pcs crushed coriander seeds
- 3 pcs crushed peppercorns
- Bay leaf – fresh thyme
- Lemon zest
- 4 pcs thin slices of prosciutto ham
- Sauté the carrot and onion pearls in olive oil over medium to low heat for 3 minutes.
- Add the halved artichoke hearts, garlic and sauté for another few minutes until the vegetables just start to soften.
- Add the wine and chicken stock with the remaining ingredients and season with a little salt. Cover with a lid and simmer gently until all ingredients are tender. Add liquid if there is too much evaporation.
- Finish the dish with fresh lemon zest and the slices of prosciutto ham and serve warm.
- Choose firm and young medium sized artichokes as the stems are not full of fibres.
- The artichokes are cooked when a knife or a toothpick is inserted through the centre and there is no resistance.