Caroline Petit's artichokes barigoules

With the arrival of winter, Caroline shares a recipe from her childhood: artichokes barigoules.

What you need for 4 people :

  • 8 purple artichokes (or pepper artichokes)
  • 5 carrots
  • 8 potatoes
  • 1 tin of bacon matches
  • 1 onion
  • garlic
  • bay leaf
  • Thyme
  • 1 lemon
  • and a little white wine

Get cooking! 

Start by preparing the artichokes: cut off 1/3 of the top leaves and the tail of the artichokes. Then place them in a bowl of cold water with half a squeezed lemon. This prevents them from turning black before cooking.

Then proceed to chop the other ingredients: peel and chop the garlic and onion. Peel and chop the carrots and potatoes into large pieces.

Cooking: in a thick-bottomed casserole dish, fry the garlic and onion over a low heat in a little olive oil.

Once the mixture is translucent, add the bacon. After 3 minutes, add the rest of the vegetables to the pot, as well as the herbs (bay leaves and thyme).

Then place the artichokes in the casserole. Add salt and pepper and the white wine.

When the wine has evaporated, add a glass of water to the mixture.

Cover and leave to cook for 4 hours on a low heat. The water should simmer but not boil.

And to give you an eyeful: 

You know that at Three Seven, the container is as important as the content. That's why we've created our Love Birds set: 1 small serving dish, 2 dessert plates and 2 tapas plates.

It's the perfect box to hold this new recipe.

 Love Birds gift set, 310€ instead of 340€.

Available in limited edition on our website.


Once your preparation is cooked, take the artichokes and remove the first 2 layers of leaves, to keep the tender part of the artichoke.

Arrange the vegetables and put your artichokes on the side.

Add salt and pepper and you're done!

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