Artichoke barigoule with chorizo

Artichoke barigoule with chorizo

Kitchin Suppers
Laura Edwards

This is a phenomenal light supper – easy to prepare in advance, quick to cook and incredibly tasty. The secret to this dish lies in the timing. Have all the ingredients prepared in advance so they can be added at the right moment, without delay.


Quantity Ingredient
6 large artichokes
2 lemons, juiced
olive oil, for cooking
250g good-quality chorizo sausages
4 carrots, peeled and sliced
4 shallots, peeled and sliced
2 garlic cloves, peeled and chopped
1 teaspoon coriander seeds
Bouquet garni
250ml white wine
500ml Chicken stock
sea salt
freshly ground black pepper
1 tablespoon parsley, chopped


  1. First prepare the artichokes. Fill a large bowl with cold water and add the juice of 1 lemon. Using a small knife, remove the outer leaves from the artichokes. Now carefully peel away the outer skin from the artichokes and stalk. Cut the artichoke hearts into wedges, removing and discarding the feathery choke at the base. Immediately immerse the artichoke wedges in the lemon water.
  2. Heat a heavy-based frying pan or sauté pan (with a lid). Add a drizzle of olive oil, then the chorizo sausages and cook, stirring, for 2–3 minutes to release the natural oils.
  3. Meanwhile, remove the artichokes from the water and pat dry on kitchen paper. Add them to the pan, put the lid on and sweat gently for 2–3 minutes.
  4. Next add the carrots, shallots, garlic, coriander seeds and bouquet garni. Add the juice of the other lemon and put the lid back on. Sweat together for 2–3 minutes, stirring occasionally; this will release a lot of flavour.
  5. Pour in the white wine and reduce right down until dry, then ladle in enough chicken stock to just cover the ingredients. Simmer, uncovered, for 15 minutes, or until all the vegetables are cooked, adding more stock as it reduces.
  6. Check the seasoning, adding salt and pepper to taste. Scatter over the chopped parsley before serving.


  • When you peel artichokes, the exposed flesh quickly oxidises and turns brown. Immersing the artichokes in acidulated water as soon as you’ve prepared each one prevents them from oxidising and discolouring.
The Kitchin Restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again