Artichauts à la Barigoule

Artichauts à la Barigoule is a traditional Provencal dish featuring artichokes cooked in a savory broth with herbs, vegetables, and white wine. Known for its deep flavors and tender artichoke hearts, this dish serves as a delightful appetizer or side. Preparation involves cleaning and trimming artichokes before sautéing them with garlic, onions, carrots, and celery. They are then simmered in broth until tender. Typically served warm or at room temperature, this allows the flavors to meld perfectly. Artichauts à la Barigoule beautifully showcases the seasonal freshness of artichokes.

Ingredients

• 6 medium artichokes, cleaned and trimmed
• 2 cloves garlic, minced
• 1 cup white wine
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1 whole onion, diced
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped

Instructions

Keywords: Artichokes, Herbs, Vegetable Broth, Side Dish, French

Spice Rack: Salt, Pepper

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