Vegan Recipe: Quick and Tangy Artichoke Barigoule

updated Feb 5, 2020
Easy Artichoke Barigoule
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(Image credit: Emma Christensen)

Bar-eee-gooul! It just rolls of the tongue, doesn’t it? This is a dish of artichoke hearts stewed in white wine from the Provence region of France. It’s light and tangy, perfect for spooning over a bowl of pasta or even just piling on a piece of toast for a mid-day meal. Our version takes advantage of frozen artichoke hearts so the whole dish comes together quickly and easily in just a few minutes.

(Image credit: Emma Christensen)

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.

(Image credit: Apartment Therapy)

Easy Artichoke Barigoule

Serves 4 to 6

Nutritional Info

Ingredients

  • 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

  • Lemon wedges

Instructions

  1. 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.

  2. 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.

  3. Uncover the pan and let the broth reduce slightly. Stir in the capers, lemon zest, and parsley. Taste for seasonings.

  4. 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.

(Images: Emma Christensen)