Barigoule Of Spring Vegetables Recipe

It's time to whip out the spring colors!Barigoule is a provençal style of cooking vegetables in broth, usually artichokes. Here I’ve used late-summer veg, crisped garlic cloves – and a hint of vanilla, which brings a subtle warmth balanced by heady peppercorns, lemony coriander seeds and thyme. I’ve used frozen peas and bulbous salad onions (rather than the thinner spring onions), but if you are making this earlier in the season and fresh peas are around, they are the gold standard. I often finish this with a little of the pistou to the left.