Best 3 Artichokes A La Barigoule Recipes

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**Discover the Delightful Flavors of Artichokes à la Barigoule: A Provencal Classic**

Embark on a culinary journey to the heart of Provence with the timeless dish, Artichokes à la Barigoule. This traditional Provencal stew showcases the delicate flavors of fresh artichokes, slowly braised in a savory broth infused with white wine, garlic, onions, and herbs de Provence. The result is a symphony of flavors that dances on the palate, capturing the essence of Provencal cuisine. Our curated collection of artichoke recipes offers a diverse range of culinary interpretations, from the classic Barigoule to innovative twists that elevate this humble vegetable to new heights. Join us as we explore the delectable world of Artichokes à la Barigoule and discover the endless possibilities it holds for your culinary adventures.

Here are our top 3 tried and tested recipes!

ARTICHOKES à LA BARIGOULE A CLASSIC RECIPE FROM PROVENCE



Artichokes à la Barigoule a Classic Recipe from Provence image

Once you have cleaned the artichokes this recipe is easy to make. The vegetables are essentially stewed until cooked and the flavours are allowed to mingle.

Provided by Viktorija Todorovska

Categories     Side Dish

Time 1h20m

Number Of Ingredients 13

1 whole Lemon (for juice)
8 large fresh Artichokes
2 tbsp Extra virgin olive oil
2 ounces (1/3 cup) Cubed Bacon or Pancetta
1 medium Onion (chopped (about 1 cup))
2 large Carrot (peeled and sliced)
2 cloves garlic (minced)
1 tsp Fresh Thyme (minced)
1 Fresh Bay Leaf
1 tbsp Fresh Parsley (chopped)
1 cup Dry White Wine
1 tsp Sea Salt (plus more to taste)
Freshly ground black pepper (to taste)

Steps:

  • Fill up a medium bowl with water and add the lemon juice.
  • Clean the artichokes: cut off top 1/3 of the artichoke, including spiny tops.
  • Remove the outer leaves by peeling them back until they snap.
  • Using a paring knife, peel stem to remove the fibrous outer layer.
  • Remove any remaining tough, fibrous, dark green parts on the outside of the artichoke heart.
  • With a spoon, scoop out the chokes and clean the inside of the artichoke.
  • Immediately put artichokes in a bowl of water with lemon.
  • In a medium sauté pan, warm up the olive oil and bacon.
  • When the fat the starts to render, add the onion and cook for 5-6 minutes until it starts to soften.
  • Add the carrots and cook for 3-4 minutes.
  • Add the garlic and continue cooking for 1 minute.
  • Drain the artichokes, shaking off any excess water, and add them to the pan.
  • Add the thyme, bay leaf, parsley, and 1 teaspoon salt. Stir well.
  • Add the wine and cook for 2-3 minutes until the alcohol evaporates. Lower the heat, cover, and cook 40-45 minutes, until the artichokes can easily be pierced, adding a little water if they dry out.
  • Discard the bay leaf, adjust seasoning to taste, add a grinding of black pepper, and transfer to a serving dish.
  • Serve warm.

ARTICHOKES A LA BARIGOULE



Artichokes a la Barigoule image

Shallots, with carrots and cubes of pancetta, provide a base for a sauce poured over baby 'chokes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 15

24 baby artichokes
2 lemons, halved
3 ounces pancetta or bacon, cubed (1/2 cup)
1 tablespoon olive oil
4 to 5 medium shallots, sliced into 1/4-inch rings (1/2 cup)
2 whole cloves garlic, unpeeled
5 medium carrots, sliced into 1/4-inch rings (1 1/2 cups)
2 sprigs fresh thyme
2 large bay leaves
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 cup dry white wine
1 cup homemade or canned low-sodium chicken stock
1/2 cup coarsely chopped flat-leaf parsley
Drizzle of balsamic vinegar

Steps:

  • Trim artichokes; leave stems on, and remove tough outer leaves, leaving pale-green edible ones. Neatly pare base and stem; cut off very top of artichokes. Rub with cut lemon; squeeze juice from lemons into ice water, and add lemon halves and artichokes.
  • In Dutch oven, cook pancetta in oil over medium heat until brown and crisp and fat is rendered, about 10 minutes. Remove pancetta with slotted spoon; reserve. Add shallots and garlic; cook 5 minutes, stirring and picking up brown bits from bottom, until golden.
  • Add carrots, thyme, bay leaves, salt, and pepper to Dutch oven; cook until just tender, 4 to 6 minutes. Add wine and stock, and stir until boiling. Place artichokes on bed of vegetables; cover, and simmer on medium-low heat until tender, stirring, 20 to 30 minutes. If liquid has evaporated, add 1/2 cup additional chicken stock. Raise heat, reduce liquid just to thicken slightly, and adjust seasoning with salt and pepper. You should end up with a slightly thickened, rich brown liquid. Stir in parsley and reserved pancetta.
  • Place the artichokes on a deep serving platter or bowl, and spoon the vegetables and sauce over artichokes. Drizzle with the balsamic vinegar, and serve.

BRAISED STUFFED ARTICHOKE A LA BARIGOULE



Braised Stuffed Artichoke A la Barigoule image

Provided by Molly O'Neill

Categories     dinner, appetizer, main course, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

4 artichokes
1 white onion, peeled and minced
1 carrot, peeled and minced
2 cloves garlic, minced
1/2 cup olive oil
4 cups white wine
1 cup vegetable or chicken broth
2 cups mashed potatoes
1 cup basil leaves
Salt and freshly ground black pepper to taste
1 cup asparagus tips
1 large tomato, peeled, seeded and minced
26 black olives, pitted and chopped

Steps:

  • Use scissors to remove the thorny ends of the artichoke leaves. Use a knife to remove the stem so the artichokes will sit flat. In a heavy pot, combine the onion, carrot and garlic with 4 tablespoons of the olive oil over low heat and cook until the onion is tender and gold, about 10 minutes. Add the white wine and simmer 2 minutes. Add the artichokes, cover, and cook about 1 hour, until tender. Remove the artichokes from the pot and set aside; reserve the broth.
  • Put the mashed potatoes in a mixing bowl. Mince the basil, and in another bowl combine it well with 2 tablespoons of olive oil. Whisk 3 tablespoons of the basil mixture into the potatoes, add salt and pepper and set aside. Use a spoon to remove the thistly choke from the center of each artichoke. Spoon the potato mixture into the center of each and set aside.
  • Return the broth in the pot to the stove over medium heat. Add the asparagus and simmer 10 minutes. Add the tomato and olives and simmer 2 minutes. Put the artichokes back in the pot and cook until completely warm, about 5 minutes. Put each artichoke in the center of a shallow bowl. Whisk the remaining basil paste into the broth, gently ladle it around the artichokes, and serve.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 28 grams, Carbohydrate 41 grams, Fat 34 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1455 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • Choose the right artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
  • Prepare the artichokes properly: Trim the stem and remove the tough outer leaves. Cut the artichokes in half lengthwise and scoop out the fuzzy choke.
  • Cook the artichokes slowly: Artichokes take time to cook, so be patient. Simmer them in a flavorful liquid until they are tender.
  • Don't overcook the artichokes: Overcooked artichokes will be mushy. Cook them until they are just tender when pierced with a fork.
  • Serve the artichokes with a dipping sauce: A simple vinaigrette or melted butter is a classic accompaniment to artichokes.

Conclusion:

Artichokes are a delicious and versatile vegetable that can be enjoyed in many different ways. Whether you are serving them as an appetizer, a side dish, or a main course, there is sure to be an artichoke recipe that you will love. So next time you are looking for something new to try, give artichokes a chance. You won't be disappointed!

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