The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Artichokes à la barigoule

"On a recent trip to Melbourne I ate at many great restaurants, but Daniel Southern's artichokes à la barigoule at Comme stood apart from the crowd."
Daniel Wong, Newcastle, NSW

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

100 ml extra-virgin olive oil, plus extra for drizzling 3 onions, thinly sliced 2-3 garlic cloves, finely chopped 750 ml dry white wine Bouquet garni (see note) 750 ml (4 cups) chicken stock 8 globe artichokes 1 fennel bulb, thinly sliced, placed in acidulated water, fronds reserved To serve: fennel pollen (see note) To serve: crusty bread   Carrot fondant 3 large carrots 2 garlic cloves, crushed 2 fresh bay leaves 1 thyme sprig 750 ml (4 cups) extra-virgin olive oil


  • 01
  • For carrot fondant, preheat oven to 100C. Combine carrots, garlic, bay leaves and thyme in a small ovenproof dish, add enough oil to just cover and roast until carrots are tender (1 hour; press gently with a skewer to check). Set aside to cool slightly, then remove carrots with a slotted spoon and slice diagonally into thick pieces (discard solids; reserve oil for another use).
  • 02
  • Heat oil in a casserole over medium heat, add onion and garlic and stir occasionally until onion is tender (10-15 minutes). Add wine and bouquet garni and simmer until reduced by half (15-20 minutes). Add stock and simmer until reduced by half (15-20 minutes). Meanwhile, remove tough outer leaves of artichokes (discard), halve, remove hairy choke with a teaspoon (discard) and place in acidulated water to prevent discolouring as you go. Add artichokes to reduced stock, season to taste, cover with a lid, reduce heat to low and simmer until artichokes are just tender (15-20 minutes). Add carrot, stir to combine and season to taste. Discard bouquet garni and divide artichoke barigoule among plates, scatter with drained fennel, fennel pollen and reserved fennel fronds, drizzle with extra oil, season to taste, top with and serve hot with crusty bread.
Note For bouquet garni, tie 2 thyme sprigs, 2 fresh bay leaves, 1 star anise and ½ tsp each coriander seeds, fennel seeds and black peppercorns in a piece of muslin. Fennel pollen is available from select delicatessens and Waimea Trading.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Oct 2013

You might also like...

French recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

Charcuterie recipes


Crepes with honeyed oranges

French beef recipes


Pain perdu with pan-fried figs and spiced cream

A culinary Tour de France


Tuna and artichoke salad nicoise

Brioche recipes


Raisin pain au lait with honey quince and creme fraiche

Charcuterie recipes


Raclette with smoked bacon and fine herb salad

Peach and rosemary tarte Tatin with runny cream


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.