Artichauts a la Barigoule

Nutrition · per serving

Steps

1. 1

   Prepare a bowl of cold water. Halve the lemon and squeeze one half into the water. Trim the artichokes: remove the tough outer leaves, cut off the top third, peel the stems, and trim away any fibrous base. Cut each artichoke in half lengthwise and, if needed, scrape out any fuzzy choke. Rub the cut surfaces with the remaining lemon half and keep the prepared artichokes in the lemon water while you finish the rest to prevent browning.

   4 small globe artichokes1 lemon
2. 2

   Peel and finely slice the carrot and onion. Peel and lightly crush the garlic cloves. Pick and roughly chop the parsley leaves. Keep the thyme and bay leaf whole.

   100 g carrot120 g onion2 garlic cloves10 g flat-leaf parsley4 sprigs fresh thyme1 bay leaf
3. 3

   Heat the olive oil in a wide saute pan or shallow casserole over medium heat. Add the onion and carrot with a pinch of the salt and cook for 4 to 5 minutes, stirring often, until softened but not coloured. Add the garlic and cook for 30 seconds more, just until fragrant.

   30 ml olive oil120 g onion100 g carrot5 g fine sea salt2 garlic cloves
4. 4

   Lift the artichokes from the lemon water and drain well. Add them cut-side down to the pan and cook for 2 minutes so they take on a little flavour from the oil and vegetables.

   4 small globe artichokes
5. 5

   Pour in the white wine and let it bubble for 1 to 2 minutes to cook off the raw alcohol. Add the water, thyme, bay leaf, remaining salt, and black pepper. The liquid should come about halfway up the artichokes; add a splash more water if needed.

   150 ml dry white wine200 ml water4 sprigs fresh thyme1 bay leaf5 g fine sea salt1 g black pepper
6. 6

   Cover and braise over low to medium-low heat for 18 to 22 minutes, turning the artichokes once halfway through, until a knife slips easily into the base and the leaves near the heart pull away with little resistance. If the pan looks dry, add a little water; if too wet at the end, uncover and reduce briefly.

   4 small globe artichokes200 ml water
7. 7

   Discard the thyme sprigs and bay leaf. Sprinkle in the parsley and gently shake the pan to combine. Taste the braising liquor and adjust seasoning if needed.

   4 sprigs fresh thyme1 bay leaf10 g flat-leaf parsley
8. 8

   Serve warm in shallow bowls with the vegetables and plenty of the fragrant barigoule broth spooned over the top.

Origin & History

Barigoule is a classic Provencal preparation from southeastern France, traditionally associated with artichokes braised with aromatics, herbs, and wine. Older versions were sometimes stuffed or included mushrooms, but the modern artichoke barigoule most people know highlights the region's olive oil, thyme, and gentle braising style.