Jersey Royal Potato and Artichoke Barigoule

A classic French artichoke barigoule featuring tender Jersey Royal potatoes, slow-cooked in a fragrant white wine broth and finished with fresh herbs. A delightful vegetarian dinner.

Prep Time

20 minutes

Total Time

65 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.64/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Snack•Soup

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

750gJersey Royal Potatoes(Small to medium size, scrubbed)

£3.50

4wholeArtichokes(Trimmed and chokes removed)

£6.00

3tbspOlive Oil(Extra virgin)

£0.30

1mediumOnion(Finely chopped)

£0.30

3clovesGarlic(Minced)

£0.15

250mlDry White Wine(Such as Sauvignon Blanc or Pinot Grigio)

£2.50

500mlVegetable Broth(Low sodium)

£0.60

1wholeBay Leaf

£0.10

2sprigsThyme(Fresh)

£0.25

2tbspParsley(Fresh, chopped)

£0.30

0.5wholeLemon(Juice of)

£0.40

to tasteSalt

£0.05

to tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£14.55

£3.64 per serving

Instructions

1.
Prepare the artichokes: Trim the artichokes by snapping off the tough outer leaves until you reach the pale green, tender base. Cut off the top third of the artichoke and trim the stem. Use a spoon to scoop out the hairy choke from the center. Rub the cut surfaces with lemon juice to prevent browning. Cut each artichoke into quarters.
2.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3.
Add the potatoes and artichoke quarters to the pot. Stir to coat them with the oil and aromatics.
4.
Pour in the white wine and let it simmer for a couple of minutes, scraping up any browned bits from the bottom of the pot.
5.
Add the vegetable broth, bay leaf, and thyme sprigs. Bring to a simmer, then reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the potatoes and artichokes are tender.
6.
Remove the bay leaf and thyme sprigs. Season with salt and pepper to taste.
7.
Stir in the chopped parsley and lemon juice. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (400g)

450 kcal / 1883 kJ

Carbs

55g

21% of RDA

Fat

20g

29% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

8 g

9% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

To prevent the artichokes from browning, have a bowl of water with lemon juice ready to immerse them in after trimming.

If the broth reduces too much during cooking, add a little more vegetable broth or water.

Serve the barigoule with crusty bread for dipping into the delicious broth.

Cooking Equipment

Large pot or Dutch oven

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Royal Potato and Artichoke Barigoule

Ingredients

Instructions