Artichokes à la Barigoule
&
Côtes Catalanes IGP

Indulge yourself with seasonal vegetables: artichokes à la barigoule. A recipe that smells like Provence. Discover the wine that goes with it! A red wine designed for simple and convivial cooking.

Artichokes à la barigoule RECIPE

PREPARATION: 30 MINS | COOKING: 1 HR 30 | SERVES: 6

Que boire avec la recette provençale des artichauts à la barigoule ?

INGREDIENTS

12 purple artichokes
1 bunch of flat-leaf parsley
2 garlic cloves
80g smoked bacon
5 spring onions
1 celery rib
2 carrots
2 potatoes
2 sprigs of thyme
1 bay leaves
1 lemon
olive oil
salt and pepper

INSTRUCTIONS

Fill a bowl halfway with water and squeeze in the lemon.
Cut off the stems of the artichokes, remove the leaves and the last hard parts with a knife. Dip the hearts as you go in the lemon water.
Cut the potatoes and fry them in olive oil for 10 minutes in a casserole.
Add thyme, bay leaves and smoked bacon cut into strips. Continue cooking for 10 minutes.
Cut the spring onions, carrots and celery into small cubes. Add to the casserole and cover for 10 minutes.
Chop the garlic and parsley. Garnish the artichoke hearts with the mixture and place them in the casserole with the leaves facing upwards.
Pour in a little water. Season with salt and pepper. Cover and leave to simmer for 1 hour.
Sprinkle the artichokes regularly with the cooking juice.

To be served hot.

Artichaut à la barigoule et côtes catalanes IGP

TO ENHANCE THIS DISH:
CÔTES CATALANES RED WINE

It is an old Provencal recipe. Choose purple artichokes, typical of the region, smaller and more tender. Artichokes, spring onion, celery... the ideal for this springtime recipe is to select new vegetables. The flavours of the dish will be increased tenfold.

With this slow-cooked dish and the tenderness of the artichokes, our experts suggest a round, fruity red wine that has both a sweet and long finish. They have chosen a wine that smells of the garrigue. A structured wine with supple tannins from Languedoc-Roussillon.

Our suggestion: MON P'TIT PITHON - DOMAINE OLIVIER PITHON

Established in 2001 in the commune of Calce in the Roussillon, Olivier Pithon cultivates his vines with pride and love. It is on this unique terroir between the Mediterranean, the Pyrenees and the Corbières that he pampers old and newly planted vines, on some fifteen hectares. He works biodynamically with the greatest respect for nature: "I have never asked myself the question, no hesitation, it is unthinkable to work the vines and the land in any other way than with love and respect" he confides.

Organic farming has been an obvious choice for him from the start, as much for its quality requirements as for his lifestyle. A global approach, moreover, since he is interested in agro-forestry and arrived on the scene with his cow and his mare.

This young winemaker has benefited from the precious help of another enthusiast from the neighbouring estate, the very demanding Gérard Gauby. A favourite of the RVF, his first vintage confirms his very personal style: very accessible thirst-quenching wines, marked by a rich terroir between land and sea.

Recognised for his work and the quality of his wines, Olivier Pithon has succeeded in less than 10 years in establishing himself as one of the leading estates in Roussillon. We follow him vintage after vintage.