Quick and Tangy Artichoke Barigoule  Recipe
Quick and Tangy Artichoke Barigoule

by Emma Christensen

Bar-eee-gooul! The word just rolls of the tongue, doesn't it?

Barigoule is a dish of artichoke hearts stewed in white wine from the Provence region of France. It's light and tangy, perfect for spooning over a bowl of pasta or even just piling on a piece of toast for a mid-day meal. This version takes advantage of frozen artichoke hearts so the whole dish comes together quickly and easily in just a few minutes.

This is a great recipe to have in your pocket when preparing a meal for both vegans and meat-eaters. For the vegans, it's delicious served with rice pilaf or pasta. For the omnivores, barigoule goes fantastically with seafood. I like to spoon it over poached fish or toss it with steamed mussels.

This is also a dish that improves overnight so the flavors have time to meld together. Make it a day or two before and reheat it gently to serve.

Easy Artichoke Barigoule Recipe

Serves 4 to 6.

1 large onion, sliced thinly

1 medium carrot, diced small

3 cloves garlic, minced

1 teaspoon fresh thyme

1 bay leaf

12 ounces (about 3 cups) frozen artichokes

1/2 cup dry white wine

1/2 cup vegetable broth or water

2 teaspoons drained capers

Zest from one lemon

1/4 cup minced parsley, plus extra for garnish

Extra-virgin olive oil

Lemon wedges

Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions and carrots with a healthy pinch of salt until the onions are wilted and translucent, 5-6 minutes. Stir in the garlic, thyme and bay leaf, and cook for 30-60 seconds.

Scatter the frozen artichokes around the pan and pour in the wine and broth. Increase the temperature to bring the liquid to a boil, then reduce to a simmer. Cover and cook for 5-7 minutes, until the artichokes are easily pierced with a fork.

Uncover the pan and let the broth reduce slightly. Stir in the capers, lemon zest and parsley. Taste for seasonings.

When plating with pasta or fish, drizzle a little extra-virgin olive oil over each dish, sprinkle with the extra parsley, and add a lemon wedge.


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