Provence’s spring dish: trimmed artichokes braised with onion, carrot and garlic in white wine and stock, the liquid reduced and finished with butter and parsley.
Untested: not yet made in this kitchen. It is part of the collection’s French batch and is adapted from the source named in the Notes.
Ingredients
- 2 lemons, halved, for the soaking water (used by the source but missing from its list)
- 4 large or 12 small artichokes (2 pounds; 1 kg)
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 medium yellow onion (6 ounces; 170 g), thinly sliced
- 1 large carrot (5 ounces; 140 g), in thin rounds
- 3 medium garlic cloves
- Kosher salt, as needed to season the vegetables lightly
- 1 cup (235 ml) dry white wine
- ¾ cup (175 ml) chicken stock, low-sodium broth or vegetable stock
- 3 sprigs parsley, 2 sprigs thyme and 1 bay leaf, tied together
- 1 tablespoon (15 g) unsalted butter
- Freshly ground black pepper, as needed to season the sauce
- 1 large pinch minced parsley, to garnish
Directions
Key ingredients
Black Pepper · Olive Oil · Salt
- Fill a large bowl with water and squeeze in the lemons.
- Trim large artichokes to the hearts, or small ones Roman-style, holding each in the lemon water under a towel as it is done.
- Heat the oil in a 3-quart sauté pan over medium heat and cook the onion, carrot and garlic until starting to soften, about 4 minutes. Nestle in the artichokes and stems, add the wine and simmer gently 4 minutes.
- Add the stock, season lightly, return to a simmer and add the herb bundle. Cover and simmer gently until everything is fork-tender, about 25 minutes, adding water if it runs low.
- Discard the herbs and lift the vegetables to a warm platter. Reduce the liquid until slightly syrupy, to about ¾ cup (175 ml).
- Whisk in the butter and minced parsley, season, and pour over the vegetables. Serve warm or at room temperature.
Notes
Source Adapted from Daniel Gritzer, “Classic Artichokes à la Barigoule,” Serious Eats. The lemons are used in the source’s first step but not listed; they are added to the list here.
The name It is usually said to be named for the barigoule mushroom (saffron milk cap). The source quotes La Bonne Cuisine (1927) dating recipes to menu collections of 1750, but also finds an older Provençal version with no mushrooms at all, so the mushroom origin is disputed.
The photo The photograph shows a restaurant barigoule of small violet artichokes in Miribel, plated with modern garnishes.