I found out how to cook artichokes à la barigoule just a few years ago. What a treat, I’m absolutely fond of it! You sure know the big green artichokes that are used for dips and appetizers. But violet artichokes (like the ones I use in this recipe below) are not that easy to find around here. That’s why whenever I coincidentally stumbled upon a few of them in a vegetable grocery shop somewhere I just HAVE to buy them. I’m sure you can also use the bigger green ones but they will evidently need more cleaning and more time to cook. I prefer the violet ones.
Before we start cooking: barigoule is a French kind of cooking or braising vegetables in white wine. And the bacon, well that's just a marriage made in heaven... I like to serve these delicious artichokes as an appetizing starter.
Ingredients for 3 persons
6 violet artichokes
2 garlic cloves, chopped
3,5 oz (100 g) smoked bacon, diced
½ cup (120 ml) white wine
3 tbsp white wine vinegar
Rinse the artichokes and drain.
Cut off the stems right behind the head.
Place the artichokes cut side down in an oven dish and sprinkle generously with olive oil (I removed the tops to let the olive oil seep in but this is optional). Season with a good amount of pepper and salt.
Drizzle the artichokes with the white wine and the white wine vinegar. Place the diced bacon and the chopped garlic on top and add an extra sprinkle of pepper if you like.
Put the artichokes in a preheated oven at 392°F (200°C) for 20 minutes. Take the dish out (watch out, it’s hot!) and cut the artichokes in half now. Put them cut side down in the hot dish.
Place the artichokes dish back in the hot oven for another 35 to 40 minutes at 392°F (200°C). Turn off the heat after that and let the artichokes rest in the hot oven for another 30 minutes. Remove the dish. Carefully transfer the cooked artichokes onto a serving plate or separate warm plates. Sprinkle with the baked bacon and drizzle with the remaining cooking liquid. Sprinkle with a little pepper and salt. Serve hot.
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