Artichauts Farcis à La Barigoule

Name: Artichauts Farcis à La Barigoule (Stuffed Artichokes à La Barigoule)
Yield: For six people
Cuisine: France
Ingredients: 6 globe artichokes of equal size; 1 yolk of egg; ½ oz. of chopped shallot; 1½ ozs. of chopped onion; ½ lb. of mushrooms; a little garlic (optional); 4 ozs. of grated bacon fat; 1 oz. of butter; 2 tablespoons of oil; 6 thin rashers, salt and pepper; 6 thin rashers, salt and pepper; a few rashers of fat bacon; 3 or 4 carrots; 3 or 4 onions, mixed herbs, a glass of white wine; 3 or 4 onions, mixed herbs, a glass of white wine; 3 or 4 onions, mixed herbs, a glass of white wine; ¾ of a pint of stock, preferably veal stock, a sprinkling of flour; ¾ of a pint of stock, preferably veal stock, a sprinkling of flour; ¾ of a pint of stock, preferably veal stock, a sprinkling of flour

Stuffed Artichokes à La Barigoule

Preparation info

For
six
people

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

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.

Ingredients

6 globe artichokes of equal size

Europe
France
Main course
Mediterranean

Method

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 fol