Barigoule d’Artichauts (Artichoke Barigoule)
A Provençal dish of braised artichokes with white wine and herbs.
Nutrition
Calories: 220cal
Carbohydrate: 20g
Protein: 5g
Fat: 14g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
40 min Cook
1 hr Total
4 Servings
Ingredients
- 4 large artichokes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup dry white wine
- 1 cup vegetable broth
- 1 lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the artichokes: Cut off the top third of each artichoke and remove the outer tough leaves. Trim the stem to about 1 inch, and use a paring knife to peel the stem and base. As you finish each artichoke, immediately rub it with lemon juice to prevent browning.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until translucent. Add the garlic and cook for another minute, stirring constantly to avoid burning.
- Place the prepared artichokes in the skillet with the onions and garlic. Pour in the white wine and vegetable broth, then season with salt, pepper, and thyme leaves. Ensure the artichokes are partially submerged, adding more broth if needed.
- Cover the skillet and reduce the heat to low, allowing the artichokes to simmer gently. Cook for about 30 minutes, or until the artichokes are tender when pierced with a fork.
- Once tender, uncover the skillet and increase the heat to medium. Allow the liquid to reduce slightly for about 5–10 minutes. Taste and adjust seasoning if necessary.
- Sprinkle the chopped parsley over the artichokes before serving. For a richer flavor, finish with a drizzle of extra virgin olive oil.