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Barigoule of artichoke, asparagus and kale with scallops and clams

Australian Gourmet Traveller recipe for Barigoule of artichoke, asparagus and kale with scallops and clams

By Lisa Featherby
  • 40 mins preparation
  • 30 mins cooking
  • Serves 4
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Barigoule of artichoke, asparagus and kale with scallops and clams
There are many variations on Provence's barigoule, traditionally a dish of braised artichokes. Ours features scallops and clams and is perfect for sharing. If you use young asparagus, there's no need to peel it.


  • 250 ml white wine
  • 125 ml dry vermouth
  • 125 ml chicken stock (½ cup)
  • 16 clams (about 500gm)
  • 4 globe artichokes
  • 1 lemon, halved
  • 2 tbsp olive oil
  • ½ tsp coriander seeds, crushed
  • 6 small golden shallots, finely chopped
  • 2 bunches asparagus, peeled
  • 1 bunch kale, tough stalks removed, leaves coarsely chopped
  • 60 gm butter
  • 12 large scallops (about 350gm)
  • 1½ tbsp rosemary leaves
  • Juice of 1 lemon
Toasted baguette
  • ¼ baguette, thinly sliced on an angle
  • 2 tbsp olive oil
  • 1 garlic clove, halved


  • 1
    Bring wine, vermouth and stock to the boil in a saucepan over medium-high heat. Add clams, cover and cook, shaking pan occasionally, until clams open (2-4 minutes). Strain and reserve clams and liquid separately.
  • 2
    Trim top of each artichoke by 2cm with a serrated knife, then remove dark outer leaves (discard) until you reach the pale inner heart. Peel stem, trim to 3cm, remove hairy choke from heart with a teaspoon (discard), halve artichoke lengthways, rub with cut side of lemon and set aside.
  • 3
    Heat olive oil in a large saucepan over medium-high heat, add coriander seeds and stir until roasted (20-30 seconds). Add artichokes, turn occasionally until golden (1-2 minutes), add shallot and reserved clam liquid and season to taste. Cover, reduce heat to low-medium and cook until artichokes are just tender (10-15 minutes). Add asparagus and kale, cover, cook until vegetables are tender (2-3 minutes), add clams and keep warm.
  • 4
    For toasted baguette, preheat oven to 180C. Brush baguette slices with olive oil and bake, turning occasionally, until golden and crisp (5-10 minutes). Rub with garlic, season to taste.
  • 5
    Heat butter in a frying pan over high heat until foaming, add scallops and cook, turning once, until golden and cooked medium-rare (1 minute each side). Remove scallops from pan and set aside. Add rosemary and lemon juice to pan, stir to combine and season to taste.
  • 6
    To serve, divide artichoke mixture among plates, top with scallops, then top with rosemary and lemon butter. Serve hot with toasted baguette.


This recipe is from the July 2012 issue of .
Drink Suggestion: Pale, dry rosé from Provence or the Yarra Valley. Drink suggestion by Max Allen