Artichokes à la Barigoule
A classic French dish featuring baby artichokes cooked with white wine, onions, garlic, and herbs.
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- •Baby artichokesTrimmed and cleaned
- •1 LemonJuiced into water to prevent oxidation
- •3 tbsp Olive oil
- •1 OnionThinly sliced
- •1 CarrotThinly sliced
- •2 Garlic clovesBruised
- •1 branch Thyme
- •1 Bay leaf
- •1 glass White wine
- •SaltTo taste
- •Black pepperTo taste
- •1 tbsp BasilChopped
- •1 tbsp ParsleyChopped
- •1 tbsp GarlicChopped
- 1
Prepare a bowl of water with lemon juice to prevent oxidation of artichokes.
2 min
- 2
Trim and clean the artichokes, removing tough leaves and peeling the stems.
10 min
- 3
Heat olive oil in a pan over medium heat.
1 min
- 4
Add sliced onions and carrots to the pan and sweat for 1-2 minutes.
2 min
- 5
Add artichokes, thyme, bay leaf, bruised garlic, salt, and pepper to the pan.
2 min
- 6
Pour in white wine and enough water to barely cover the artichokes.
1 min
- 7
Cover and cook on medium-low heat for 15 minutes.
15 min
- 8
Uncover and cook on high heat for 10 minutes to reduce the liquid to a syrupy consistency.
10 min
- 9
Remove from heat and stir in chopped basil, parsley, and garlic.
2 min
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