5 ratings

Spring Vegetable Barigoule

Embrace the freshness of spring this Passover

This classic French dish is perfect for Passover. It’s filled with fresh spring vegetables, light and flavorful, and — best of all — kosher!

This recipe is courtesy of Andrew Zimmern.


For the Barigoule:

  • 1 lemon, halved
  • 16 baby artichokes (2 1/2 pounds)
  • 2 parsley sprigs
  • 2 tarragon sprigs
  • 1 fresh bay leaf
  • 1/2 Teaspoon black peppercorns
  • 1/2 Cup white wine
  • 2 garlic cloves, thinly sliced
  • 2 Cups chicken stock or low-sodium broth
  • 1 1/2 Cup water
  • Kosher salt
  • 1/2 Cup diced tomato
  • 1/4 Cup minced carrot
  • 1/4 Cup minced celery
  • 1/4 Cup minced leek (white and light green parts only)
  • 1/4 Cup minced onion
  • Ice
  • 2 Pounds thin asparagus, ends trimmed

For the vinaigrette and serving:

  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons lemon juice
  • 1 Tablespoon minced shallots
  • 1 Tablespoon minced chives
  • 1 Tablespoon minced parsley
  • 1 Teaspoon Dijon mustard
  • 1 Teaspoon honey
  • 2/3 Cups extra-virgin olive oil
  • Kosher salt


For the Barigoule:

Into a large bowl of water, squeeze the juice from 1 lemon half.

Working with 1 baby artichoke at a time, pull off and discard the dark green outer leaves. Cut off the top 1/2 inch of the artichoke, then peel and trim the bottom and stem. Halve the artichoke lengthwise and scoop out the furry choke with a teaspoon. Rub with the remaining lemon half and add to the bowl of lemon water.

Wrap the parsley, tarragon, bay leaf, and peppercorns in cheesecloth and tie into a bundle.

In a large saucepan, combine the wine, garlic, and herb bundle and bring to a boil.

Add the stock, water, and 2 teaspoons of salt and return to a boil.

Drain the artichokes and add them to the saucepan along with the tomato, carrot, celery, leek, and onion.

Cover and braise over moderately low heat until the artichokes are tender, about 20 minutes.

Let cool completely in the liquid.

Prepare an ice bath.

In a large pot of salted boiling water, blanch the asparagus until crisp-tender, about 2 minutes.

Using tongs, transfer the asparagus to the ice bath to cool quickly. Drain well.

For the vinaigrette and serving:

In a medium bowl, whisk the vinegar with the lemon juice, shallots, chives, parsley, mustard, and honey.

Gradually whisk in the olive oil.

Season the vinaigrette with salt.

Arrange the asparagus on a platter or plates.

Using a slotted spoon, arrange the artichokes and some of the braised aromatics on top.

Serve the barigoule, passing the vinaigrette at the table.