Spaghetti with Artichokes (Artichoke Barigoule)

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Spaghetti with Artichokes (Artichoke Barigoule) is a pasta dinner built on a classic Provençal braising technique, where artichokes and vegetables cook down with broth into a natural sauce, finished with basil pesto and a squeeze of lemon. Serve with a simple green salad and a glass of crisp white wine.

Spaghetti Barigoule is a fancy way of saying spaghetti with artichokes braised in wine, broth, or water with onions, garlic, and carrots.

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What Is Barigoule?

Barigoule is a classic preparation from Provence where artichokes are braised with aromatics, typically onion, garlic, and carrot, until deeply tender. Traditionally, it’s served as a side dish, braised in white wine, but I have found that it absolutely works just as well as a main course. The artichokes and reduced liquid make such a natural pasta sauce that stopping at a side dish seems like a missed opportunity.

Ingredients for Spaghetti with Artichokes (Artichoke Barigoule)

Here’s what you will need. Exact amounts are listed in the recipe card below.

Spaghetti – Spaghetti is the right pasta for this dish. The long strands work with the chunky braised vegetables in a way that shorter shapes don’t quite match.
Olive Oil – Extra-virgin olive oil works best here since it’s contributing flavor, not just preventing sticking.
Yellow Onion, Fresh Garlic, and Carrots
Jarred Artichoke Hearts – Jarred artichokes have a firmer texture and cleaner flavor than canned and hold up better in the pan. Drain them well and rough chop before adding.
Vegetable Broth – It reduces as the carrots cook and becomes part of the sauce, so use one you’d be happy to taste on its own. Chicken-style broth can also be used for this recipe.
Kosher Salt and Ground Black Pepper – Simple seasonings for bringing it all together.
Lemon Juice – Use a fresh lemon for the best flavor.
Fresh Parsley – Italian flat-leaf parsley has a more pronounced flavor than curly parsley, making it a better choice as a finishing herb.
Basil Pesto. Added after the heat is off to keep the color and flavor bright. Store-bought works well, or use homemade.

How to Make Spaghetti with Artichokes

STEP ONE: Cook the Pasta. Prepare the spaghetti according to package directions. Drain and set aside.

STEP TWO: Soften the Vegetables. In a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the onion and carrots. Cook, stirring frequently, for 3 to 5 minutes until the vegetables begin to soften.

STEP THREE: Add the Artichokes. Add the chopped artichoke hearts and continue cooking for another 2 minutes, until heated through.

STEP FOUR: Add the Garlic. Add the minced garlic and cook for an additional 30 seconds.

STEP FIVE: Braise. Add the vegetable broth and continue cooking until the carrots are fork-tender and the broth has reduced slightly. Season with salt and pepper to taste.

STEP SIX: Combine and Serve. Add the cooked spaghetti to the pan and toss gently to combine everything. Add the pesto and toss again. Squeeze the lemon wedges over the top, finish with fresh parsley, and serve warm.

Frequently Asked Questions

Can I use canned artichoke hearts instead of jarred?

Yes, you can, but jarred artichoke hearts have a firmer texture and cleaner flavor that hold up better when braised and tossed with pasta. Canned artichokes tend to be softer and can break down more in the pan.

Can I use wine instead of broth?

Yes. A dry white wine works as a braising liquid and is more traditional for a classic barigoule. It gives the dish a sharper, more complex flavor. If you go that route, use about 1 cup of wine and reduce it, then add a splash of broth if the pan gets too dry.

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