Tender globe artichokes braised with aromatics, white wine, and olive oil—à la barigoule is a Provençal method that celebrates both the vegetable and the vineyard, perfumed with thyme, garlic, and the soul of southern France.
FR / EN
Artichauts à la Barigoule / Provençal Braised Artichokes
Regional Style
Provence / Cuisine Paysanne Provençale
Servings
Serves Four
Ingredients
- 4 medium globe artichokes (violet or green)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 small carrot, diced
- 1 clove garlic, crushed
- Bouquet garni (thyme, bay leaf, parsley)
- 100 ml dry white wine
- 100 ml light vegetable or poultry stock
- Salt, to taste
- Black pepper
- Juice of half a lemon
- Optional: 50 g diced bacon or ham (traditional variant)
- Optional: 1 tablespoon chopped mushrooms
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Prepare the Artichokes
Trim the stems and remove the tough outer leaves of the artichokes. Cut off the top third. Using a spoon or small knife, gently remove the fuzzy choke, if present. Rub cut parts with lemon juice to prevent browning.
Make the Aromatic Base
In a sauté pan or cocotte, heat the olive oil and gently cook the onion, carrot, garlic, and bacon (if using) until softened but not browned. Add the bouquet garni.
Add the Artichokes and Braise
Place the trimmed artichokes upright in the pan. Add the wine and stock. The liquid should come halfway up the sides of the artichokes; season with salt and pepper.
Cover tightly and simmer gently for 40–50 minutes, spooning liquid over the tops occasionally, until the artichokes are tender and infused with flavor.
Finish and Serve
Remove the bouquet garni. Reduce the liquid slightly if needed and adjust the seasoning. Serve each artichoke warm, moistened with a spoonful of its own braising juices.
Serving Suggestions & Garnishes
Serve with crusty bread or spoon alongside roast lamb, grilled fish, or white beans. Garnish with a drizzle of olive oil or chopped herbs. It may also be served chilled in summer menus.
Tips, Tricks, or Variations
Traditional barigoule included a mushroom stuffing; later versions simplified this to a vegetable or wine braise. Some Provençal cooks add a spoonful of tomato or anchovy paste. In Languedoc, artichokes may be halved and seared before being braised.
Historical & Cultural Context
Artichauts à la barigoule originated in Provence in the 18th century, where artichokes were plentiful and often braised in local white wine and barigoule mushrooms (a now-rare wild variety). While the original mushroom stuffing faded, the name “à la barigoule” remained, evolving into a broader term for wine-braised artichokes.
By the late 19th and early 20th centuries, the dish had become a staple in both rural homes and Parisian restaurants, symbolizing the migration of cuisine paysanne into the world of bourgeois refinement. Recipes like this demonstrate the enduring French reverence for seasonality, aromatics, and minimalism—where the vegetable is not masked but magnified.
