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Home » Popular » Pasta Night » Spaghetti Artichoke Barigoule

Spaghetti Artichoke Barigoule

May 6, 20193 Comments

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

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

The addition of fresh basil pesto and lemon juice at the end of this recipe adds a refreshing seasonal touch.

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

For this recipe, I used vegetable broth but I think vegan chicken-style broth would work equally as well.

Not sure about wine though. A full cup of liquid is needed and, first of all, that’s a lot of wine.

Second, I think it could end up being too overpowering. Save it for serving.

This pasta is perfect served outdoors with a bottle of crisp white wine.

Spaghetti Artichoke Barigoule

Ingredients for Spaghetti Artichoke Barigoule: 

  • spaghetti
  • olive oil
  • yellow onion
  • carrots
  • artichoke hearts
  • garlic
  • vegetable or vegan chicken broth
  • lemon
  • parsley
  • dairy-free basil pesto
  • salt and pepper

How to make Spaghetti Artichoke Barigoule:

Prepare the pasta according to package directions.
 
Into a large skillet over medium-high heat, add olive oil. When the oil is hot, add onions and carrots. Cook, stirring frequently 3-5 minutes, until vegetables begin to soften.
 
Add artichokes. Continue cooking another 2 minutes, until heated through.
 
Add garlic and continue cooking 1 minute more.
 
Add broth and continue cooking until carrots are fork-tender.
 
Season with salt and pepper, to taste.
 
To the pot with the cooked pasta, add all of the vegetable mixture. Toss gently.
 
Squeeze lemon wedges over pasta.
 
Top with fresh parsley and serve warm.

Cheers!

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

More Artichoke Recipes You’ll Love!

  • Artichoke Risotto
  • Artichoke Stuffed Mushrooms
  • Penne with Artichokes, Walnuts, and Olives
  • 5-Ingredient Vegan Spinach & Artichoke Dip 
  • Artichoke Gratin

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

Spaghetti Artichoke Barigoule

5 from 7 votes
Print Pin Rate
Author: Holly Gray
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Ingredients

  • 8- ounces spaghetti
  • 1 tablespoon olive oil
  • 1/4 cup yellow onion
  • 2 large carrots sliced into half moons
  • 14- ounce can artichoke hearts drained and rough chopped
  • 4 cloves garlic minced
  • 1 cup vegetable or vegan chicken broth
  • 1/2 lemon cut into 2 wedges
  • 1/4 cup parsley chopped
  • 1/2 cup dairy-free basil pesto
  • Salt and pepper to taste

Instructions

  • Prepare pasta according to package directions.
  • Into a large skillet over medium high heat, add olive oil. When oil is hot, add onions and carrots. Cook, stirring frequently 3-5 minutes, until vegetables begin to soften.
  • Add artichokes. Continue cooking another 2 minutes, until heated through.
  • Add garlic and continue cooking 1 minute more.
  • Add broth and continue cooking until carrots are fork tender.
  • Season with salt and pepper, to taste.
  • To the pot with the cooked pasta, add all of the vegetable mixture. Toss gently.
  • Squeeze lemon wedges over pasta.
  • Top with parsley. Serve warm.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Vegan Spaghetti Artichoke Barigoule - This pasta is perfect served outdoors with a bottle of crisp white wine. Cheers!
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Related Posts:

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    Artichoke Gratin
  • Vegan Basil Pesto
    Vegan Basil Pesto
  • Penne with Artichokes, Walnuts, and Olives
    Penne with Artichokes, Walnuts, and Olives

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Filed Under: Lunch & Dinner, Pasta Night, Vegan Tagged With: pasta, spring flavors, vegan

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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