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Baby Artichokes Barigoule

This traditional Provencal dish of artichokes braised in a tangy, garlic-scented broth makes a perfect first course or side dish for chicken or fish. It can also be served chilled as a salad.


  • 1 lemon
  • 1 1/2 ounces Glace de Poulet Gold® dissolved in 4 cups hot water
  • 24 baby artichokes, trimmed, quartered
  • 1/4 cup olive oil
  • 1 1/2 cups diced onion
  • 3/4 cup peeled diced carrots
  • 3/4 cup diced celery
  • 1 leek, trimmed and finely chopped
  • 4 cloves garlic, finely chopped
  • 1 cup dry white wine
  • 1 teaspoon dried Herbes de Provence
  • 2 bay leaves
  • Salt and ground black pepper


  1. Squeeze the juice from the lemon and combine the juice and lemon rinds with the diluted Glace de Poulet Gold® in a large mixing bowl. Add the artichokes, making sure the cut sides are submerged in the liquid.
  2. Heat the oil in large stockpot over medium heat; add the onion, carrots, celery, leek, and garlic. Cook, stirring, until the vegetables are soft but not browned, about 5 minutes.
  3. Remove the artichokes from the stock, discarding the lemon rinds and reserving the stock, and add the artichokes to the stockpot.  Add the wine, Herbes de Provence, and bay leaves to stockpot.  Season with salt and pepper and cook for 5 minutes, stirring, until the wine has reduced to only about a tablespoon.
  4. Add the reserved stock, cover the stockpot, and bring the liquid to a boil. Reduce the heat to medium-low and cook 20-25 minutes, until the artichokes are fork-tender. Remove the artichokes from the stockpot with a slotted spoon and season the stock to taste with salt and pepper.  Serve the artichokes with the stock spooned over them.

Additional Tips

Wine Pairing: a dry French rosé or a New Zealand Sauvignon Blanc.

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Classic French Stocks and Sauces