Artichoke Barigoule
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.
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
- 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.