Artichokes à la Barigoule

Name: Artichokes à la Barigoule (Stuffed Artichokes)
Yield: Serves 6
Cuisine: France
Ingredients: 1 large carrot, scraped and sliced in ¼-inch rounds; ¼ pound fresh pork rind; 2 small onions, peeled and thinly sliced; 3 cups veal stock or beef bouillon; 1 medium onion, peeled and finely chopped, for the duxelles; 1 garlic clove, peeled and finely chopped; 4 ounces salt pork, grated or chopped; 3 tablespoons butter; ½ pound mushrooms, trimmed and finely chopped; 2 tablespoons oil; 2 thyme sprigs; Salt and pepper; 1 bay leaf; 2 parsley sprigs; 1 lemon, quartered; 6 medium artichokes; 1 cup dry white wine; 12 very thin strips of salt pork, 5 by 2½ inches

Stuffed Artichokes

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

Artichauts à la barigoule are stuffed with the condensed mushroom paste called Duxelles and sauced with a reduction of their cooking liquid. Barigoule is the vernacular name of a kind of mushroom gathered in southeast France.

Ingredients

6 medium artichokes
1 lemon, quartered
½ pound mushrooms, trimmed and finely ch

Europe
France
South east France
Mediterranean
Gluten-free

Method

Trim the artichokes. Rub all cut surfaces with the lemon quarters. First, snap off the stem and then slice the bottom to level it. Twist off the small leaves at the bottom and discard. Lay the artichokes on their sides and slice off the top two inches of the leaves, leaving a flat level surface. Cut away the tips of the lower leaves. Reach into the interior of the artich