This is a great recipe to have in your pocket when preparing a meal for both vegans and meat-eaters. For the vegans, it's delicious served with rice pilaf or pasta. For the omnivores, barigoule goes fantastically with seafood. We like to spoon it over poached fish or toss it with steamed mussels.
This is also a dish that improves overnight so the flavors have time to meld together. Make it a day or two before and reheat it gently to serve.
Easy Artichoke Barigoule
serves 4 to 6
1 large onion, sliced thinly
1 medium carrot, diced small
3 cloves garlic, minced
1 teaspoon fresh thyme
1 bay leaf
12 ounces (about 3 cups) frozen artichokes
1/2 cup dry white wine
1/2 cup vegetable broth or water
2 teaspoons drained capers
zest from one lemon
1/4 cup minced parsley
extra-virgin olive oil
extra minced parsley
Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions and carrots with a healthy pinch of salt until the onions are wilted and translucent, 5-6 minutes. Stir in the garlic, thyme, and bay leaf, and cook for 30-60 seconds.
Scatter the frozen artichokes around the pan and pour in the wine and broth. Increase the temperature to bring the liquid to a boil, then reduce to a simmer. Cover and cook for 5-7 minutes, until the artichokes are easily pierced with a fork.
Uncover the pan and let the broth reduce slightly. Stir in the capers, lemon zest, and parsley. Taste for seasonings.
When plating with pasta or fish, drizzle a little extra-virgin olive oil over each dish, sprinkle with the extra parsley, and add a lemon wedge.