Artichokes Barigoule

15 mins

For four


A traditional Provencal dish of braised artichokes in a warm and slightly tangy white wine broth. A fabulous light lunch, starter or alternative to a salad. 

The Ingredients

6 globe artichoke hearts, halved

1 carrot, cut into 5mm dice

¼ celeriac, cut into 5mm dice

175ml dry white wine

3 garlic cloves, peeled and halved

250ml chicken or vegetable stock

1 pinch of caster sugar

1 pinch of fennel seeds

½tbsp white wine vinegar

200ml extra virgin olive oil

Salt to taste

Ingredients Notice
The Method
  1. Tie the fennel seeds in muslin cloth and set aside.
  2. Turn up the heat, add the wine and garlic to the pan and cook until almost dry.
  3. Heat the olive oil in a large pan over a medium heat.
  4. Add the artichoke hearts and season with a pinch of salt.
  5. Add the carrot and celeriac, cook for 2-3 minutes, making sure they do not colour.
  6. Add the fennel seeds (in muslin), chicken stock, and caster sugar to the pan. Turn down the heat and simmer the artichokes until they are just cooked, approximately 5 minutes, and the liquid has reduced. The artichokes are cooked when a sharp knife is inserted and there is no resistance.
  7. Add the white wine vinegar to the pan.
  8. Remove the muslin cloth containing the fennel seeds from the pan. Divide the artichokes between the plates and serve immediately.