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Artichauts à la barigoule
Braised artichokes
Artichauts à la barigoule: Provençal small artichokes braised with carrot, onion and herbs, made alcohol-free
In Provence, artichauts à la barigoule is cooked in spring when the small violet artichokes come into the markets of Aix, Avignon and Marseille, and it is served warm as a starter or as a light main with bread. The trimmed artichokes are braised in olive oil with carrot, onion, garlic and herbs until tender in a fragrant, slightly tart liquor. The traditional braise uses white wine; this version is alcohol-free, using vegetable stock sharpened with white wine vinegar and lemon. It is vegan, with about 5 g of protein per portion, from the artichokes. The common mistake is trimming too timidly: any dark green leaf left on stays tough and stringy, so keep going until only the pale, tender leaves remain. Chef's tip: rub each artichoke with lemon as you trim and drop it straight into lemon water, or it will go brown within minutes.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 12 small violet artichokesor 6 medium globe artichokes
- 2 lemons1 for the trimming water, 1 juiced
- 4 tbsp olive oil
- 1 onionthinly sliced
- 2 carrotssliced into thin rounds
- 4 cloves garlicsliced
- 4 sprigs thyme
- 1 ¼ cups vegetable stockcheck the label for gluten if needed
- 1 tbsp white wine vinegarthe alcohol-free stand-in for white wine
- ¾ tsp salt
- ¼ tsp ground black pepper
- ⅓ oz flat-leaf parsley (optional)chopped
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Method
0/7 doneStep 1: Fill a bowl with cold water and squeeze in the juice of one of the 1 lemons, dropping in the squeezed halves.
Step 2: Trim each of the 12 small violet artichokes: snap off the dark outer leaves until you reach pale yellow-green ones, cut off the top third, peel the stem and trim the base. Halve them (quarter medium ones), scoop out any hairy choke and drop into the lemon water.
Step 4: Drain the artichokes, add them to the pan with 4 cloves garlic, 4 sprigs thyme and 2 bay leaves, and turn them in the oil until they start to colour lightly at the edges.
4 minStep 5: Pour in 1 ¼ cups vegetable stock, 1 tbsp white wine vinegar and the juice of the remaining 1 lemons, add ¾ tsp salt and ¼ tsp ground black pepper, cover and simmer gently until a knife slides easily into the artichoke bases.
15 minStep 6: Uncover and simmer until the liquid has reduced by about half into a light, glossy sauce.
5 minStep 7: Remove the bay and thyme stalks, scatter with ⅓ oz flat-leaf parsley, if using, and serve warm or at room temperature with the vegetables and their juice.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 5 g
- Carbs
- 15 g
- Fat
- 11 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does artichauts à la barigoule take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemons?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of onion?
- 2 shallots per onion.
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