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Summer vegetable barigoule

Australian Gourmet Traveller recipe for summer vegetable barigoule.

By Emma Knowles & Adelaide Lucas
  • Serves 8
  • 20 mins preparation
  • 1 hr 15 mins cooking
Summer vegetable barigoule
Summer vegetable barigoule

Prepare the vegetables ahead of time – just warm the vinaigrette before serving and toss through.

Ingredients

  • 12 baby artichokes
  • Juice of ½ lemon
  • 12 baby leeks, trimmed, larger ones halved lengthways
  • 3 baby fennel, thinly sliced lengthways
  • 12 zucchini flowers
  • 100 gm sugar snap peas, trimmed
  • To serve: crusty bread and baby herbs, such as coriander cress and parsley cress
Vegetable stock
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • ½ onion, coarsely chopped
  • 2 thyme sprigs
  • 2 parsley stalks
  • 1 fresh bay leaf
  • ½ tsp white peppercorns
Barigoule vinaigrette
  • 200 ml dry white wine
  • 4 small fresh bay leaves
  • 1 tsp coriander seeds
  • ½ tsp white peppercorns
  • 100 ml extra-virgin olive oil
  • 2 tbsp chardonnay vinegar
  • 1 tsp lemon juice

Method

Main
  • 1
    Remove outer leaves from artichokes, peel and trim stems, trim 1cm from tops and place in acidulated water. Bring a saucepan of salted water to the boil, add artichokes and lemon juice and cook over low-medium heat until tender (25-30 minutes). Drain, then refresh in iced water. Drain again, halve lengthways and, if necessary, remove chokes with a teaspoon and discard. Place artichokes in a bowl, set aside.
  • 2
    Meanwhile, for stock, combine ingredients with 1 litre of water in a saucepan. Bring to the boil, reduce heat to low, simmer until reduced to 500ml (30-40 minutes). Strain through a muslin-lined fine sieve, cool and set aside.
  • 3
    Meanwhile, bring a saucepan of water to boil, add leeks and cook over medium heat for 10 minutes, then add fennel and cook until tender (5-7 minutes). Transfer with a slotted spoon to a bowl of iced water and cool. Return water to the boil, add zucchini flowers and peas and cook until tender (2-3 minutes), drain, add to iced water with leeks and fennel. Drain, pat vegetables dry with absorbent paper, add to artichokes and set aside.
  • 4
    For barigoule vinaigrette, bring wine, bay leaves, spices and vegetable stock to the boil in a saucepan over medium heat, cook until reduced by half (10-15 minutes). Add oil, vinegar and juice, season to taste. Drizzle over vegetables, toss, divide among plates, scatter with baby herbs and serve with crusty bread.

Notes

Drink Suggestion: Young sauvignon blanc. Drink suggestion by Max Allen

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  • Author: Emma Knowles & Adelaide Lucas