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Vegetarian, South and mountains

Artichoke barigoule with rice

Artichoke barigoule with rice is a braised dish of baby artichokes, carrots and onions, cooked in white wine and served over rice. It serves 4, takes 1 hour, is medium difficulty and costs €3.40 per person. The key is rubbing the artichokes with lemon right away and simmering them gently so the cooking liquid becomes the sauce.

Tonight, artichoke barigoule, simmered in white wine with carrots and onions, served with rice.

Artichoke barigoule with rice
Total time
1 h
Difficulty
Medium
Cost per person
€3.40
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Spring

Baby artichokes, smaller and more tender than the large globe kind, can be eaten whole once trimmed, leaves included. Simmered with sliced carrots and onions in white wine and thyme, they turn soft and mildly tangy, with none of the bitterness you'd get from bigger artichokes. Plain rice, cooked separately, soaks up that fragrant broth, which is really the whole sauce for this dish.

This is a spring recipe, best made when baby artichokes show up at the market, perfect for a slower Sunday dinner or for having people over without much fuss. The trimming takes a little patience, but once that's done, the pot does the work on its own while you get everything else ready.

The ingredients

4 people

Fruits and vegetables

  • Baby artichokes 12
  • Carrots 3
  • Onion 2
  • Garlic 3 cloves
  • Lemon 1

Pantry

  • Dry white wineoften in the pantry 20 cl
  • Thymeoften in the pantry 2 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Trim the artichokes, cut them in half and rub them with lemon. 15 min

    Keep only the hearts and the tender leaves.

  2. Sauté the onions and sliced carrots in the oil. 8 min

    Don't let them brown too much.

  3. Add the artichokes and garlic, pour in the white wine, thyme and a little water.

    The liquid should come about halfway up the artichokes.

  4. Cover and let simmer over low heat. 30 min

    The artichokes are ready when a knife tip slides in easily.

  5. Cook the rice, then serve with the artichokes and their juices. 11 min

    The cooking liquid makes the sauce, you don't need anything else.

Our tips to get it right

  • Pick baby artichokes that feel firm, with tightly closed leaves and no brown spots, a sign they're fresh.
  • Slice the carrots thin and even so they finish cooking at the same time as the artichokes.
  • Taste the cooking liquid before serving and adjust the salt, white wine can sometimes make the dish taste a bit sharp.

The variations

  • Swap the white wine for vegetable broth with a splash of lemon juice for an alcohol free version.
  • Stir in fresh or frozen peas near the end of cooking for an even more spring like barigoule.
  • For a faster meal, use ready trimmed frozen artichoke hearts, they'll need less simmering time.

What to serve it with

  • Some bread for the sauce
  • A simple green salad
  • A glass of dry white wine

Storage

Artichoke barigoule keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Questions about this dish

Can I use large artichokes instead of baby ones?

Yes, but you'll need to remove the fuzzy choke and keep only the hearts and bottoms, cut into wedges. The simmering time stays roughly the same.

Why rub the artichokes with lemon?

Cut artichokes darken very quickly once exposed to air. Lemon stops that discoloration and keeps the hearts looking pale and fresh.

Can you make this dish ahead of time?

Yes, barigoule actually tastes better reheated the next day, once the flavors have had time to mingle. Just cook the rice fresh so it stays fluffy.

What kind of white wine should I use?

A simple dry white wine is all you need, no need for anything expensive. Avoid sweeter wines, they'll throw off the balance of the dish.

How long does it take to make an artichoke barigoule with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an artichoke barigoule with rice?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an artichoke barigoule with rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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