Provencal Barigoule Artichokes

4 servings

30 minutes

Artichokes barigul à la Provençale is a true embodiment of Mediterranean gastronomy, where fresh vegetables harmoniously blend with the aromas of white wine, coriander, and citrus. This recipe hails from Provence, known for its fragrant herbs and exquisite cuisine. Tender artichokes and fennel simmered with wine and orange juice acquire a refined taste complemented by light sweetness and spicy notes. Potatoes and celery add textural contrast, while the final touch—basil and olive oil—gives the dish freshness and richness. This recipe can serve as a standalone dish or as a side to meat and fish. Barigul is a culinary art where simple ingredients transform into something extraordinarily exquisite.

Energy value per serving

• Calories: 297.2
• Proteins: 11.8g
• Fats: 1.8g
• Carbohydrates: 56.8g

Ingredients

• Artichokes: 8 pc
• Carrot: 1 pc
• Onion: 1 head
• Fennel: 1 pc
• Celery: 3 stem
• Mini Potatoes: 16 pc
• Freshly squeezed orange juice: 100 ml
• Orange zest: 60 g
• Bouquet garni: 1 bunch
• Garlic: 1 head
• Dry white wine: 100 ml
• Salt: 1 g
• Water: 200 ml

Cooking steps

1. Thinly slice the carrot. Chop the onion into six pieces. Clean the artichokes and remove the heart. Cut them into four pieces and sauté for 20 minutes in olive oil, adding onion, carrot, a clove of garlic, 1 gram of coriander seeds, and salt. Pour in 50 ml of white wine and reduce by half. Add 90 ml of water and simmer until ready.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 1 head
   • Artichokes: 8 pieces
   • Garlic: 1 head
   • Salt: 1 g
   • Dry white wine: 100 ml
   • Water: 200 ml
   • Bouquet garni: 1 bunch

2. Remove the outer layer of the fennel, cut it into eight pieces and sauté in olive oil for 20 minutes. Pour in 50 ml of white wine and reduce by half. Add orange juice, a clove of garlic, 2 grams of coriander seeds, zest, salt, and 10 ml of water. Simmer until ready.

   Required ingredients:

   • Fennel: 1 piece
   • Dry white wine: 100 ml
   • Freshly squeezed orange juice: 100 ml
   • Garlic: 1 head
   • Salt: 1 g
   • Water: 200 ml
   • Orange zest: 60 g

3. Blanch celery in salted water until al dente (5−7 minutes).

   Required ingredients:

   • Celery: 3 stems
   • Salt: 1 g

4. Boil and peel the potatoes, then cut each potato in half.

   Required ingredients:

   • Mini Potatoes: 16 pieces

5. Mix fennel and artichokes with broth, add potatoes and celery. Serve drizzled with olive oil and garnished with basil leaves.

   Required ingredients:

   • Fennel: 1 piece
   • Artichokes: 8 pieces
   • Mini Potatoes: 16 pieces
   • Celery: 3 stems
   • Salt: 1 g