Classic Artichokes à la Barigoule (French Braised Artichokes With White Wine) Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats' Editorial Process
Updated Jan. 30, 2019
20180425-artichoke-barigoule-vicky-wasik-19
Vicky Wasik

Why It Works

  • Simmering the white wine briefly before adding the stock helps cook off some of its alcohol content.
  • Reducing the cooking liquid and whisking in butter makes a richer, more intensely flavored sauce.

Artichokesà la barigouleis one of the most famous springtime vegetable dishes from Provence, France. It's light and bright, with a clean yet comforting flavor, the result of braising artichokes and other vegetables in white wine with olive oil until soft and tender. While the dish is named for a variety of mushrooms, this particular recipe contains none—that's how it tends to be made today, and also likely how it was originally made (there was a period of time in between when the mushrooms were added to the dish).

Recipe Facts

Active:60 mins
Total:80 mins
Serves:4 servings

Rate & Comment

开云体育波胆

  • 4 large or 12 smallartichokes(2 pounds;1kg)

  • 3 tablespoons (45克ydF4y2Baml)extra-virgin olive oil

  • 1 medium (6-ounce;170g)yellow onion, thinly sliced

  • 1 large (5-ounce;140g)carrot, peeled and cut crosswise into thin rounds

  • 3mediumcloves garlic

  • Kosher salt

  • 1 cup (235ml)dry white wine

  • 3/4cup(175ml)homemadechicken stockorlow-sodiumbroth (orvegetable stock, if desired)

  • 3sprigs平叶欧芹, 2 sprigs thyme, 1 bay leaf, tied together into a bundle with kitchen twine

  • 1 tablespoon (15g)unsalted butter

  • Freshly ground black pepper

  • Largepinchminced flat-leaf parsley, for garnish

Directions

  1. Fill a large bowl with water; halve and squeeze 2 lemons into it.

  2. If using large artichokes:Clean them down to the hearts, following theguidelines shown here.If using small artichokes:Trim artichokes followingRoman-Jewish artichoke guidelines shown here. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.

  3. 在一个3夸脱煎锅或好、热橄榄油over medium heat until shimmering. Add onion, carrot, and garlic, and cook, stirring frequently, until just starting to soften, about 4 minutes. Nestle cleaned artichokes and their stems on top, then add white wine and bring to a simmer; lower heat to maintain a gentle simmer and cook for 4 minutes.

  4. Add stock, season lightly with salt, and return to a simmer. Add herbs. Cover and cook at a gentle simmer until artichokes and other vegetables are tender enough to easily slide a fork through them, about 25 minutes (cooking time will vary depending on the age and size of artichokes; if liquid level ever gets too low, add a little more water).

  5. Discard herb bundle. Using a slotted spoon, transfer artichokes, onions, carrots, and garlic, to a serving plate and keep warm. Return cooking liquid to the heat and simmer until slightly syrupy and reduced to about 3/4 cup (175ml).

  6. Whisk in butter and minced parsley, season with salt and pepper, then pour sauce over warmed platter of vegetables. Serve warm or at room temperature.

Special equipment

3-quart sauté pan or saucier

This Recipe Appears In

Nutrition Facts(per serving)
729 Calories
43g Fat
45克 Carbs
36g Protein
Show Full Nutrition LabelHide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 729
% Daily Value*
Total Fat43g 56%
Saturated Fat 9g 43%
Cholesterol91mg 30%
Sodium1810mg 79%
Total Carbohydrate45克 16%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein36g
Vitamin C 9mg 43%
Calcium 72mg 6%
Iron 2mg 12%
Potassium 849mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes