Barigoule artichokes

Artichauts à la barigoule

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 20

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

In the summer months when small, young artichokes are in season and abundant, try this classic recipe with a twist. The violet artichoke is native to Provence and, as it is so young, will have hardly produced any choke, making its preparation easier and quicker. The wine and herbs add flavour and this dish is often served as a starter or alongside a simple roast leg of lamb, or Bresse chicken.