Provence’s most iconic springtime dish – Artichokes à la barigoule. This scrumptious artichoke recipe was created by Le Cordon Bleu New Zealand’s Chef de Cuisine, Francis Motta.

Barigoule dish -Veal Shank braised way barigoule with artichoke on wooden plateTender young artichokes braised in white wine and olive oil, with onions, carrots, and other aromatics. It’s light and bright, thanks to the acidity of the wine and the vegetable stock, yet also rich and deep in flavour, a quality that develops with time as the stew is completely tender. This aromatic dish will leave you wanting more. If you are looking for a 100% vegetarian dish, replace chicken stock with vegetable stock, remove lardons and add more herbs.