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
½poundmushrooms, trimmed and finely chopped
1 medium onion, peeled and finely chopped, for the duxelles
1garlic clove, peeled and finely chopped
4ouncessalt pork, grated or chopped
Salt and pepper
1 large carrot, scraped and sliced in ¼-inch rounds
2 small onions, peeled and thinly sliced
¼poundfresh pork rind
12 very thin strips of salt pork, 5 by 2½inches
1cupdry white wine
3cupsveal stock or beef bouillon
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 artichokes and pull out the papery, violet leaves at the center to expose the furry choke. With a grapefruit spoon, scoop and scrape out the choke completely. Don’t forget to rub the exposed top of the artichoke bottom with a piece of lemon. Set the trimmed artichokes aside.
Prepare a duxelles stuffing, following the directions for squeezing liquid out of the mushrooms. Heat 1tablespoon of the butter with the oil and sauté the onion and garlic in it until the onion is translucent. Beat in the chopped mushrooms and stir them together with the onion and garlic. Keep stirring over medium heat to cook the mushrooms and let their remaining liquid steam away. Remove from the heat and let the duxelles cool until still hot but comfortable to the touch. Beat in the grated or chopped salt pork. Season to taste with salt and pepper.
There should be about 1½tablespoons of duxelles stuffing per artichoke. Place one-eighth of the total inside each artichoke on top of the bottom. Smear the insides of the leaves with one-sixth of the remaining duxelles.
Melt the remaining butter in a small skillet and sauté the carrot rounds and onion slices until they are lightly browned.
Take a saucepan large enough to hold the artichokes comfortably in a single layer standing up. Spread the pork rind (fat side down) on the bottom of the saucepan. Spread the rind with the carrot rounds and onion slices, the bay leaf, the thyme, and the parsley. Pull up the ends of the salt pork strips and tie around the artichokes with a string, so as to make the 8 artichokes into a single package.
Then put in the artichokes. Pour in the white wine and bring to a boil. Continue boiling, uncovered, until the wine has reduced to about 3tablespoons. Then pour in the stock or bouillon. It should come up about halfway on the artichokes. Add water if the quantity of the stock is insufficient to reach this height.
Bring the liquid to a boil, cover, and set over low-medium heat so that it bubbles away slowly and without interruption for 45 minutes. After 30 minutes, uncover so that the lower part of the salt pork wrapping will brown.
Set the artichokes on a serving platter. Cut the strings and discard. Remove the salt pork, trim away the unbrowned portion, and discard. Trim the reserved salt pork pieces into squares and put them on a plate in a low oven to keep them warm. Put the serving platter with the artichokes in there, too.
Strain the cooking liquid through a chinois into a saucepan. Let it stand for a few minutes so that the fat rises and can be sponged away with paper toweling. Measure the liquid. If there is more than 2½cups, bring to a boil and reduce to that amount.
Strain the liquid through the chinois a second time into a clean bowl and pour over the artichokes. Then set a browned square of salt pork on top of each artichoke and serve.