The Barigoule – Provencal Cooking At Its Finest

A barigoule is a traditional Provençal dish from southern France, typically made with artichokes cooked in a delicious broth. The name originates from the Provençal word barigoulado, which refers to artichokes stuffed with mushrooms. Over time, the term has come to describe artichokes braised with various aromatics.

The artichokes should be firm and ideally presented with part of their stem which if cooked well is as tender as the ‘leaves’. There are many types to choose from. Purple or violet artichokes lend a delightful hue to a dish. The barigoule too is super side dish for other main dishes such as fish and meats especially poultry which could be done in a Provencal style. I’ve noticed on cooking shows how artichoke in its many forms will add extra ‘wow’ to a dish.

Growing artichoke is not always straightforward!

Key Features of Barigoule

1. Main Ingredient: Artichokes, often trimmed and halved or quartered.
2. Cooking Method: Slow braising in a liquid.
3. Typical Aromatics: Garlic, onions, carrots, celery, and herbs like thyme, bay leaf, or parsley.
4. Liquid: Often a combination of olive oil, white wine, vegetable or chicken stock, and sometimes lemon juice.
5. Optional Additions: Pancetta, bacon, mushrooms, or tomatoes for added depth.

Serving: 2

Barigoule is often served warm or at room temperature, either as a side dish or a starter. It pairs well with fish, poultry, or crusty bread.

This dish highlights the Mediterranean approach to simple, flavorful cooking using fresh, seasonal ingredients.

Ingredients:

• 4 baby artichokes (or 2 medium artichokes)
• 1 small carrot, peeled and diced
• 1 small onion, finely chopped
• 1 celery stalk, finely diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 100 ml (1/2 cup) dry white wine
• 200 ml (3/4 cup) vegetable or chicken stock
• 1 sprig thyme (or rosemary)
• 1 bay leaf
• Juice of 1/2 lemon
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Equipment Needed:

• Cutting board and knife
• Medium saucepan or sauté pan with lid
• Bowl of acidulated water (water with a squeeze of lemon juice, for soaking artichokes)
• Wooden spoon
• Tongs or slotted spoon

Preparation and Cooking Times:

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes

Preparation:

1. Prepare the Artichokes:
   • Peel off the tough outer leaves until you reach the tender inner ones.
   • Trim the stem and top 1/3 of the artichoke.
   • Halve or quarter the artichokes and immediately place them in the bowl of acidulated water to prevent browning.
2. Sauté the Vegetables:
   • Heat the olive oil in the saucepan over medium heat.
   • Add the carrot, onion, celery, and garlic. Sauté for 5 minutes until softened and aromatic.
3. Add the Artichokes:
   • Drain the artichokes and add them to the pan. Stir to coat them in the oil and vegetables.
4. Deglaze and Simmer:
   • Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly.
   • Add the stock, thyme, bay leaf, and a pinch of salt and pepper. Bring to a gentle simmer.
5. Braise the Artichokes:
   • Cover the pan with a lid and reduce the heat to low. Cook for 20–25 minutes, until the artichokes are tender and infused with flavor.
6. Finish and Serve:
   • Remove the thyme and bay leaf. Adjust seasoning with more salt, pepper, and a splash of lemon juice.
   • Serve warm, garnished with fresh parsley if desired.