Artichokes or asparagus barigoule

Artichokes or asparagus barigoule

Steve Brown

Artichokes à la barigoule is a famous Provençal recipe with numerous variations. Larger artichokes, for instance, may be stuffed with bacon, mushrooms and breadcrumbs while smaller artichokes are braised unstuffed in a wine-based, vegetable braise.

The name of the dish is thought to derive from the Provençal word for the milkcap mushroom, and originally the artichokes were cooked like mushrooms, cut flat at the base and grilled or braised in an aromatic oil. I also like to prepare asparagus in this way – especially white asparagus.


Quantity Ingredient
12 globe artichokes or
or 20 spears white asparagus, medium thick
1 medium onion
300ml olive oil
1 medium carrot, finely sliced
6 garlic cloves, finely sliced
300ml white wine
50ml white wine vinegar
6 sprigs thyme
12 coriander seeds, crushed and tied in a muslin square
500ml * white chicken stock [rid:1604]
or 500ml * vegetable nage [rid:2337]
squeeze lemon juice
generous handful fresh herbs, a selection of coriander, basil, flat leaf parsley and tarragon
freshly ground pepper


  1. If preparing artichokes, remove the outer leaves then use a sharp knife to trim around the artichoke hearts. Scoop out the chokes and discard them. Rub the artichokes all over with lemon juice then drop them into acidulated water to stop them discolouring.
  2. If preparing asparagus, peel them and snap off the woody ends.
  3. Cut the onion in half lengthwise. Remove the core and use a sharp knife to slice as finely as possible.
  4. Heat a heavy-based saucepan then add the oil followed by the onions, carrot and garlic. Season generously and sweat for about 5 minutes until the vegetables are soft but not coloured.
  5. Add the white wine, vinegar, thyme and the muslin bag of coriander seeds. Simmer on a high heat to reduce the liquid by two-thirds. Add the artichokes or asparagus and toss well. Add the stock and bring to a simmer and cook for 1 minute.
  6. Taste and adjust the seasoning balance to your preference. Add a squeeze of lemon juice to freshen the flavour then add the fresh herbs and stir well. Cover with cling film and leave to infuse at room temperature. Refrigerate overnight to allow the flavours to develop.
  7. Serve the artichokes or asparagus with the braising vegetables and liquor. Alternatively, serve them on their own, in which case you can purée the braising liquor and vegetables to make a tasty soup. Pass through a chinois or fine sieve and serve chilled on a hot day.
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