Artichoke Barigoule with Lemon and Garlic
Artichoke Barigoule is a classic Provencal dish that brings the delicate flavors of artichokes to the forefront, enhanced by the zesty tang of lemon and the pungent warmth of garlic. This heart-healthy recipe captures the essence of the Mediterranean diet and makes for a perfect side dish or vegetarian main course.
Equipment
- Skillet
- Knife
- Cutting board
- Measuring cups and spoons
- Bowl
- Spoon
Ingredients
- 8 medium artichokes (about 3 pounds / 1.4 kilograms)
- 2 lemons, juiced (about 1/4 cup / 60 milliliters)
- 4 tbsp olive oil (60 milliliters)
- 1 large onion, thinly sliced (about 1 cup / 150 grams)
- 6 cloves garlic, minced (about 2 tablespoons / 30 grams)
- 1 cup dry white wine (240 milliliters)
- 1 cup vegetable broth (240 milliliters)
- 2 tbsp chopped fresh parsley (30 milliliters)
- Salt and black pepper to taste
- 2 bay leaves
Instructions
- Begin by preparing the artichokes. Remove the tough outer leaves, trim the tops, and cut off the stems. Halve the artichokes lengthwise and remove the fuzzy choke with a spoon. Place them in a bowl of water with half of the lemon juice to prevent browning.
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 2 minutes, until fragrant.
- Drain the artichokes and add them to the skillet, cut-side down. Cook for about 5 minutes until they start to brown.
- Pour in the white wine and let it simmer until reduced by half, approximately 5 minutes.
- Add the vegetable broth, remaining lemon juice, parsley, salt, pepper, and bay leaves. Bring to a simmer.
- Cover the skillet, reduce the heat to low, and let the artichokes braise for about 30 minutes, or until they are tender.
- Discard the bay leaves and adjust seasoning if necessary.
Notes
For a non-alcoholic version, replace the white wine with additional vegetable broth.
Artichokes can be prepped ahead of time and stored in lemon water in the refrigerator.
This dish pairs well with crusty bread or as a complement to grilled fish or chicken.