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Poached Eggs with Artichokes Barigoule



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1 1/2 cups olive oil (about 12 oz.)
8 large onions, cut in half and thinly sliced (about 6 lb.)
12 large artichokes (about 10 lb.)
6 slices Applewood smoked bacon, cut in large pieces (about 6 oz.)
Salt, to taste
Pepper, to taste
6 cups carrots, thinly sliced and biased cut (about 11 lb. 4 oz.)
1 1/2 qt. wine (about 48 oz.)
3 qt. chicken broth (about 96 oz.)
1 tbsp. fresh thyme leaves
2 bay leaves
Pepper, to taste
12 large eggs
1/4 cup parsley, chopped
Extra virgin olive oil, as needed


  1. 1
    In large pot, cook onions in olive oil over medium heat until translucent, about 8 to 10 minutes.
  2. 2
    Clean artichokes; hold in lemon water to prevent browning. Trim leaves and stems; quarter and remove fuzz in center; add to onions.
  3. 3
    Sauté artichokes and bacon with onions. Season to taste with salt and pepper. Add carrots; cook an additional 2 minutes.
  4. 4
    Deglaze pan with wine allowing liquid mixture to reduce by half. Add chicken broth, thyme, bay leaves, and pepper. Return to simmer. Cook 10 to 15 minutes or until artichokes are tender. Remove bay leaves and keep warm.
  5. 5
    Poach eggs in acidic simmering water (1 tsp. vinegar per 1 qt. water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Keep warm.
  6. 6
    To serve, portion 2 cups barigoule mixture into shallow bowl; top with poached egg. Garnish with chopped parsley and drizzle with olive oil. Serve immediately.

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preparation methods
cuisines European, French
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