Why It Works
- Simmering the white wine briefly before adding the stock helps cook off some of its alcohol content.
- Reducing the cooking liquid and whisking in butter makes a richer, more intensely flavored sauce.
Artichokes à la barigoule is one of the most famous springtime vegetable dishes from Provence, France. It's light and bright, with a clean yet comforting flavor, the result of braising artichokes and other vegetables in white wine with olive oil until soft and tender. While the dish is named for a variety of mushrooms, this particular recipe contains none—that's how it tends to be made today, and also likely how it was originally made (there was a period of time in between when the mushrooms were added to the dish).
- 4 large or 12 small artichokes (2 pounds; 1kg)
- 3 tablespoons (45ml) extra-virgin olive oil
- 1 medium (6-ounce; 170g) yellow onion, thinly sliced
- 1 large (5-ounce; 140g) carrot, peeled and cut crosswise into thin rounds
- 3 medium cloves garlic
- Kosher salt
- 1 cup (235ml) dry white wine
- 3/4 cup (175ml) homemade chicken stock or low-sodium broth (or vegetable stock, if desired)
- 3 sprigs flat-leaf parsley, 2 sprigs thyme, 1 bay leaf, tied together into a bundle with kitchen twine
- 1 tablespoon (15g) unsalted butter
- Freshly ground black pepper
- Large pinch minced flat-leaf parsley, for garnish
Fill a large bowl with water; halve and squeeze 2 lemons into it.
If using large artichokes: Clean them down to the hearts, following the guidelines shown here. If using small artichokes: Trim artichokes following Roman-Jewish artichoke guidelines shown here. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
In a 3-quart sauté pan or saucier, heat olive oil over medium heat until shimmering. Add onion, carrot, and garlic, and cook, stirring frequently, until just starting to soften, about 4 minutes. Nestle cleaned artichokes and their stems on top, then add white wine and bring to a simmer; lower heat to maintain a gentle simmer and cook for 4 minutes.
Add stock, season lightly with salt, and return to a simmer. Add herbs. Cover and cook at a gentle simmer until artichokes and other vegetables are tender enough to easily slide a fork through them, about 25 minutes (cooking time will vary depending on the age and size of artichokes; if liquid level ever gets too low, add a little more water).
Discard herb bundle. Using a slotted spoon, transfer artichokes, onions, carrots, and garlic, to a serving plate and keep warm. Return cooking liquid to the heat and simmer until slightly syrupy and reduced to about 3/4 cup (175ml).
Whisk in butter and minced parsley, season with salt and pepper, then pour sauce over warmed platter of vegetables. Serve warm or at room temperature.
3-quart sauté pan or saucier