Artichoke à la barigoule

Serves 4 Starters and mains

Ang 0934



  • 8-12 baby globe artichokes
  • juice of 1 lemon
  • 4tbsp olive oil
  • 1 head of young purple garlic, broken into cloves, skin on, bashed to flatten a little
  • 2 bunches of large, round spring onions (if not available use small shallots and cook a little longer)
  • 200g tiny and medium tomatoes
  • 2 sprigs of thyme
  • 75ml good white wine
  • 400g can flageolet beans, drained and rinsed
  • 6 lovage leaves


Snap the tough outer leaves off the artichokes at the base. Cut off the first 2cm from the top with a serrated bread knife. Peel the stems with a vegetable peeler and cut to about 7cm long. If the chokes are hairy in the centre scoop out with a teaspoon and immediately rub with lemon to stop discolouration. As you prepare, put into cold water with the juice from a lemon and the squeezed-out pieces.

When all are prepared, put in a pan with the water and cover with a scrunched-up then unfolded circle of baking paper. Put a tea plate on top to keep them submerged. Simmer for about 10 minutes until a skewer goes in easily. Drain well and leave whole if very small or cut in half lengthwise.

Preheat the oven to 180°C/350°F/Gas 4. Heat the olive oil in an ovenproof casserole on a medium heat and add the garlic. Fry to get some colour for a few minutes. Add the cooked artichokes and the onions, some whole, some halved, depending on the size.

Cook for 5 minutes, turning everything occasionally. Throw in the tomatoes and thyme sprigs and increase the heat, then stir for 2 minutes, add the wine and season.

Mix in the beans and lovage, cover and transfer to the oven for about 15 minutes until everything is hot and just tender.

Recipes and food styling: Linda Tubby. Photography and styling: Angela Dukes.
Ang 0934
Recipes and food styling: Linda Tubby. Photography and styling: Angela Dukes.


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