Traditional Artichokes Barigoule

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.

artichokes barigoule

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

artichokes barigoule

Artichoke à la Barigoule

The dish is served warm but at the same time it is light and tangy because of the sharpness of the wine
No ratings yet
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Appetisers & Starters, Side dishes
Cuisine French
Servings 4 people
Calories 111 kcal

EQUIPMENT (click pictures for details)

Cuillère Parisienne – melon baller
Sauté pan with lid
Microplane zester


  • 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.
    sautéing carrots and shallots
  • Add the halved artichoke hearts, garlic and sauté for another few minutes until the vegetables just start to soften.
    sautéing artichokes and carrot balls
  • 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.
    adding stock to artichokes
  • Finish the dish with fresh lemon zest and the slices of prosciutto ham and serve warm.
    artichoke barigoule


  • 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.

Nutrition for 1 portion

Calories: 111kcalCarbohydrates: 3gProtein: 1gFat: 8gCholesterol: 2mgSodium: 87mgFiber: 1gSugar: 1gVitamin A: 44IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition
Share with your friends
Share on pinterest
Share on facebook
Share on twitter
Share on email
Share on print

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating