Artichokes à la Barigoule

Stuffed Artichokes

Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

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.


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


  1. 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