FamilyProof

Easy Artichoke Barigoule Recipe to Impress at Dinner

By Jeff Misenti

Easy Artichoke Barigoule Recipe to Impress at Dinner
Credit: Adobe Stock

Difficulty Level: easy

20 min Prep
40 min Cook
1 hr Total
4 Servings

Certain recipes have a calm confidence, from the ingredients it uses, to its seasonings and steps. They often have a single star ingredient, in this case it’s the artichoke. An uncommon ingredient, but one that many home cooks are using today.

Don’t be fooled by the artichoke, it may look intimidating or appear to require complicated steps. Yet, this recipe has none of those things and once trimmed, they just need gentle simmering like any other veggie.

In my house, this recipes lands as a fancy starter when I want to show off a little. The key is not to throw out that fragrant broth at the bottom of the pan, it’s packing flavor and is a perfect drizzle.

Explore the ingredients and cooking steps below.

Artichoke Barigoule Ingredients

  • 4 large artichokes
  • 2 tablespoons of olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup of dry white wine
  • 1 cup of vegetable broth
  • 1 lemon, juiced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of fresh thyme leaves
  • 1 tablespoon of fresh parsley, chopped

Artichoke Barigoule Instructions

  1. Cut off the top third of the artichoke, peel away the tough outer leaves, and trim the stem to about 1 inch.
  2. Rub each one with lemon juice as you go so they don’t brown.
  3. Warm the olive oil in a large skillet over medium heat.
  4. Cook the onion for about 5 minutes, until soft and translucent, then add the garlic and stir for 1 minute.
  5. Nestle the artichokes into the skillet.
  6. Pour in the white wine and vegetable broth, then season with salt, pepper, and thyme. The artichokes should sit partly in the liquid, add a splash more broth if needed.
  7. Cover and lower the heat, and let everything simmer gently for about 30 minutes, until the artichokes are tender when you pierce their base with a fork.
  8. Remove the lid and raise the heat to medium. Let the cooking liquid reduce for 10 minutes so it tastes a little more concentrated. Taste and adjust seasoning to your preferred levels.
  9. Finish with parsley right before serving and add a small drizzle of extra virgin olive oil on top, especially if you’re serving with crusty bread.

Nutrition

Calories: 220cal
Carbohydrate: 20g
Protein: 5g
Fat: 14g
Cholesterol: – -mg
Sodium: – -mg