Classic Artichokes à la Barigoule (French Braised Artichokes With White Wine) Recipe

Vicky Wasik

Why This Recipe 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of mushrooms, this particular recipe contains none—that's how it tends to be made today, and also likely how it was originally made (there was a period of time in between when the mushrooms were added to the dish).

Recipe Details

Classic Artichokes à la Barigoule (French Braised Artichokes With White Wine) Recipe

Active 60 mins
Total 80 mins
Serves 4 servings


  • 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 (15gunsalted butter

  • Freshly ground black pepper

  • Large pinch minced flat-leaf parsley, for garnish


  1. Fill a large bowl with water; halve and squeeze 2 lemons into it.

  2. 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.

  3. 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.

  4. 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).

  5. 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).

  6. 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.

Special equipment

3-quart sauté pan or saucier

This Recipe Appears In

Nutrition Facts (per serving)
729 Calories
43g Fat
45g Carbs
36g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 729
% Daily Value*
Total Fat 43g 56%
Saturated Fat 9g 43%
Cholesterol 91mg 30%
Sodium 1810mg 79%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 36g
Vitamin C 9mg 43%
Calcium 72mg 6%
Iron 2mg 12%
Potassium 849mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)