Artichauts Farcis à La Barigoule

Stuffed Artichokes à La Barigoule

This tasty dish, so popular throughout France, is of ancient origin, and is mentioned in a French cookery book dated 1750. The word “barigoule” is the local name in Provence of a certain kind of mushroom.


  • 6 globe artichokes of equal size

For the stuffing

  • ½ lb. of mushrooms
  • ozs. of chopped onion
  • ½ oz. of chopped shallot
  • 1 yolk of egg
  • a little garlic (optional)
  • 4 ozs. of grated bacon fat
  • 1 oz. of butter
  • 2 tablespoons of oil
  • 6 thin rashers, salt and pepper

For braising

  • a few rashers of fat bacon
  • 3 or 4 carrots
  • 3 or 4 onions, mixed herbs, a glass of white wine
  • ¾ of a pint of stock, preferably veal stock, a sprinkling of flour


Remove some of the large, coarse leaves from the artichokes, and nip off the ends of the remaining leaves with a sharp pair of scissors. Blanch the artichokes in a large saucepan of boiling salted water for not longer than ten minutes. Drain thoroughly on a colander. Carefully remove the centre leaves, and with a small sharp knife remove the choke, and put a spoonful of the following stuffing in each: Melt a little butter in a saucepan, add a few tablespoons of stock, and cook the finely chopped mushrooms with the salt pork, which should have been minced. Mix all thoroughly. Add the yolk of an egg, the shallot and garlic, and season with salt and pepper. When the artichokes are stuffed, put a rasher of bacon over each and tie with a piece of string. Put some rashers of fat bacon in a large saucepan, over them put the sliced vegetables, and place the artichokes on these. Add the stock and the white wine, and season with salt and pepper. Cover the saucepan and simmer gently for about 1 hour, till the artichokes are tender. For serving, remove the rasher from each artichoke, strain the gravy, and put it in a small saucepan. Add a sprinkling of flour, stir well and, when it begins to thicken, pour over the artichokes.