I found out how to cook artichokes à la barigoule just few years ago. What a treat, I’m absolutely fond of it! But violet artichokes (like the ones I use in this recipe below) are not easy to find around here. That’s why whenever I coincidentally see a few of them in a vegetable shop somewhere I just HAVE to buy them. I’m sure you can also use the bigger green artichokes but they will evidently need more time to cook.
Barigoule is a French kind of cooking or braising vegetables in white wine. I like to serve these delicious artichokes as a starter.
Ingredients for 3 persons
6 violet artichokes
2 garlic cloves, chopped
3,5 oz (100 g) smoked bacon, diced
½ cup (120 ml) white wine
3 tbsp white wine vinegar
Rinse the artichokes and drain.
Cut off the stems right behind the head.
Place the artichokes cut side down in an oven dish and sprinkle generously with olive oil (I removed the tops to let the olive oil seep in but this is optional). Season with a good amount of pepper and salt.
Drizzle the artichokes with the white wine and the white wine vinegar. Place the diced bacon and the chopped garlic on top and add an extra sprinkle of pepper if you like.
Put the artichokes in a preheated oven at 392°F (200°C) for 20 minutes. Take the dish out (watch out, it’s hot!) and cut the artichokes in half. Put them cut side down in the hot dish.
Place the artichokes back in the hot oven for 35 to 40 minutes. Turn off the heat and let the artichokes rest in the hot oven for another 30 minutes. Put them on a serving plate. Sprinkle with the baked bacon and serve.
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