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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
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Author: Holly Gray


  • 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


  • 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.
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